|photo from singlemomcooksvegan.wordpress.com|
Note: 1 plantain about 8 inches long will yield approx. 3/4 cup of flour
How to Make Plantain Flour
Keep your eyes peeled (haha-get it?) for new recipes that use plantain flour!
- 6-8 GREEN Plantains (will fill about two large jars but you can do as many plantains as your heart desires)
- Peel your plantains. I find it easiest if you cut off both ends and score it down the side. Using a butter knife is also helpful to peel the thick peel away.
- Slice them into uniform slices about ¼ inch thick and place them on dehydrator trays.
- Dehydrate the slices at 130*F for 12 hours or until you can snap them in half and there is no moisture.
- Put the dry slices into a blender and blend for for 15 second or until you have a very fine powder.
- Put in clean jars (the jars MUST be dry) and store the flour for up to 6 months (because there is no moisture, it should last for longer but just be careful that it doesn’t get wet).
- Use in recipes that call for plantain flour or sub into recipes that use wheat flour.