Recipe: Lemon Plantain Macaroons (Paleo, AIP)

Desserts

Apr 25
Lemon Plantain Macaroons, lemon macaroons, egg-free macaroons

Plantains are great for holding things together in a recipe – especially if you are not using eggs. Plantains are perfect for these egg-free Lemon Plantain Macaroons (Paleo, AIP)!

The slightly sharp, citrus flavor of lemon goes well with plantains.

Plantains Provide Nutrients

Ripe plantains, when they become black, are sweeter and good to use for a dessert or treat. Even though they do not have as much resistant starch as green plantains, they still provide some carbohydrate and fiber and a bit of resistant starch that feeds our microbiome.

What I love about plantains, both green and black, is that they are great at holding things together in a recipe. If you have to eliminate eggs, plantains really help in keeping things together.

That’s why I decided to try to use them in a macaroon.

Gluten is like a glue (not something I want to eat) – that is why gluten grains are so easy to use in baking. But we know the dangers of using gluten and grains in general – going grain free helps so many health issues.

Using other safe starches in baking can be more challenging, but once you do it a few times you will know what to expect.

Plantains also contain loads of potassium, vitamin A, folate and all the B vitamins as well as minerals such as calcium and zinc.

Wow! What a powerhouse of nutrition!

Coconut Oil has Numerous Health Benefits

Macaroons are my all time favorite treat. The coconut provides important good fat. Make sure you use unsweetened coconut from a reliable source.

I get all my coconut products from this source because they test for glyphosate and make sure it is not in the product. Even organic products can have traces of glyphosate due to its prevalence in the food supply.

Coconut oil is rich in lauric acid, which is known for being antiviral, antibacterial and antifungal. Lauric and palmitic fatty acids are found in mother’s breast milk and help protect the infant against pathogens.

Studies have shown the antimicrobial benefits of coconut oil.

Investigations on the effects of the medium chain triglycerides in coconut oil, on neurological diseases such Alzheimer’s, show benefits.

Other research shows coconut oil to benefit epilepsy.

Try this recipe and see for yourself! It works perfectly and tastes delish!

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Recipe: Lemon Plantain Macaroons (Paleo, AIP)

lemon plantain macaroons
  • Author: Dr. Jill
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: about 70 small macaroons

Ingredients

  • 2 medium black spotted plantains (ripe)
  • 1/2 cup honey
  • 1/2  cup coconut concentrate (I like this one)
  • Zest of one organic medium to large  lemon (wash lemon first)
  • Juice of one lemon (about 3 – 4 Tbsp)
  • 2 tsp vanilla (I like this brand) (use vanilla powder or omit if AIP)
  • 1/2 tsp stevia (this is optional and omit if AIP)
  • 2 cup finely shredded coconut (I like this one)

Instructions

  1. Peel the plantain by cutting off the edges, cutting it in half and scoring it along the length
  2. Place your thumb under the edge and peel back the skin – if there is any skin left on the plantain cut it out
  3. In the food processor puree the plantain
  4. Add the honey, coconut concentrate, lemon zest and juice,  vanilla and stevia and combine well
  5. Add the finely shredded coconut and just mix
  6. Place the batter into a bowl for ease
  7. Place a teaspoon of batter onto the cookie sheet and smooth over with your finger
  8. Fill the cookie sheet with the batter – these do not expand so you can fit it all on 2 large cookie sheets
  9. Bake at 325º F for 20 to 22 minutes, until the bottom is just browned a bit and the top is lightly browned
  10. Don’t over bake or they will become dry
  11. Cool on a rack
  12. These freeze well

Equipment

Awesome recipes for macaroons with eggs:

 

Recipe: Lemon Plantain Macaroons (Paleo, AIP). Slightly crunchy, slightly soft in the middle - these egg-free macaroons have a bright, fresh taste!

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