MOIST PLANTAIN-CHOCOLATE CAKE (GLUTEN-FREE, NUT-FREE, SUGAR-FREE, AIP, PALEO, WHOLE30)

                               Protein  Plantain Flour Brownies Cake (Paleo, Nut-Free, Vegan)

Oh yes, brownies time anyone? 😍 They are super-rich! packed with protein, grain-free, moist, and chocolatey deliciousness in each bite!

I have been developing this recipe for some months, I did not want to give you something that was not good enough or that when you tried it you would say meh, it`s not what I expected.

I remember the first time I was trying to find out how the plantain flour worked it was a complete disaster, unfortunately, the brownies were hard and dry, they tasted great, but I tried again with better results because I wanted to do them irresistible, think Marta how you can do them better, so I increased the eggs or flax seeds, the fat to moisten the dough, applesauce,  and honey, oh guys!  that it's a good recipe, it has a wonderful and deep chocolate taste, and each melts in your mouth, none could say what`s inside, and it has only purest ingredients wooo!!

The issue with the plantain flour is that is very absorbent, similar to coconut flour but I think a little bit more so it needs more liquid and grease to make it moist, and fudgy, another issue it has is it does not look very pretty when is baked without chocolate, for example, if you make a vanilla cake or muffins it will turn dark and it never looks yellow or white, you can see it by yourself in the plantain flour bread I made or taro root-plantain bread they were delicious but the color many do not like it, but if you do not care and what you want to obtain are the great benefits and the taste on it, what you are waiting for? It is also not expensive at all, Amazon and some ethnic stores carry it.

Some people make their own flour, I will share with you how do I know they make it: peel the green plantains, grate them or make fine slices, better with the food processor or mandoline, let them submerged in a warm bath with lemon juice to preserve most of their color for about 30 minutes, drain and dry them with a paper towel, spread evenly on a baking sheet with parchment paper, and dehydrate them at 140-147.2 F for about 4 hours, the other but ancient method for the countries that have an abundant sun all day long is to peel the green plantains, sliced, put on a baking sheet and take it to the roof or a zone with sun all day long, then transfer to the inside of the house and so on the next days until the plantains are very dry on both sides, the last process is to put all those pieces into a blender or grinder and grind them until a fine flour is made, transfer to an airtight container. 

I remember when I was a child, in my country, they sold it at pharmacies in a small box for babies, there were 2 different types of plantain cereal, one called Bananina and the other one Banapectina,  but I had not tasted them before or at least I don`t think had eaten them before but I remember the consistency, and when the babies did not want more you saw on the plate it become drier that you can turn the bowl and barely it could fall from it.

Why this plantain flour is a very important addition to our diet? because this flour itself is a natural source of resistant starch for the high fiber content it has, it generates a slow-release of the glucose levels,  provides vitamins C and A, is rich in carbohydrates, iron,  magnesium, polyphenol, and potassium, a cellular protector, an anti-inflammatory, lowers the cholesterol and triglycerides in the blood, may prevent colon cancer, also diarrheas and constipation. 

These brownies would satisfy anyone, they have an irresistible taste, are easy to make, are packed with antioxidants, protein, healthy fats, vitamins, minerals, are starch resistant to heal your gut because the green plantain flour is acting like a probiotic, are refined sugar-free, gluten-free, paleo, grain-free, vegan, and nut-free for the allergic persons.

You can adjust it to more or less sweet, but remember if you will do it whit carob powder adjust the quantity of the sweetener you like because the carob powder is sweet for itself. 

I think you will enjoy them like my family and I did.

Let`s blend and bake this guy!

 PROTEIN PLANTAIN FLOUR BROWNIES (Paleo, Nut-Free, Vegan)

                                                           

                                                

Time to Preparation: 10 min
Time to Bake: 25 min
Total Time: 35 min
The recipe makes 16 brownies

Ingredients:                                                     

1. 1/2 cup plantain flour 
2. 5 tbsp chia or flax seeds eggs for Vegans or 4 eggs 
3. 1/2 cup cacao powder, carob powder, or the mix of them
4. 1 cup virgin coconut oil or ghee melted + 2 tbsp separated
5. 1/2-3/4 cup honey, coconut syrup, maple syrup, or any other sweetener
6. 1/2 tsp cinnamon
7. 1 tsp vanilla extract
8. 1/2 tsp Himalayan o sea salt 
9. 1/2 tsp turmeric (optional)
10. 1/2 tsp maca root powder (optional)
11. 1 cup unsweetened applesauce
12. 2 scoop collagen peptides (optional)
13. 1 cup unsweetened dark chocolate chips (optional to put over or inside)

How to Make the Plantain Flour Brownies?

Preheat oven to 350 F.

Grease and line with parchment paper a 9x9 inches pan evenly and set aside. 

Make the flax or chia seeds eggs mixing each tablespoon with 3 tablespoons of warm water, mix and set aside for about 10 minutes. 

 In another bowl mix the dry ingredients together. 

Into the food processor throw the eggs or flax eggs, applesauce, vanilla extract, and melted coconut oil or ghee, blend them for a few seconds, then add the dry ingredients at once blending again just to incorporate and smooth the batter. 

It will be thick like a batter but I heard that depends on each brand absorbs more or less liquid, so add a tablespoon at a time of applesauce or water until it`s thick but manageable. 

Transfer to a baking pan and bake it between 20-25 minutes depends on your oven, mine was done at 20 minutes, when a toothpick inserted in the middle comes clean, don't overcook it.

Take it out of the oven and let it cool for at least 30 minutes out of the pan on a rack, then melt the chocolate chips with 2 tablespoons of coconut oil and pour it on, spread evenly.

Let the chocolate cover set and cool. If you cannot wait to eat them, transfer them to the fridge for about 10-15 minutes.

Now you can cut into the desired squares.

Enjoy as a dessert or snack!


Notes: They could be in the fridge for about 10 days in an airtight container. They will be hard because of the coconut oil so if you want to, bring the desired quantity at room temperature o microwave for a few seconds.

You can add chocolate chips and chopped nuts inside or on 😋 

I made them again 5 days ago, I added 1/3 cup chopped walnuts and instead of spreading the melted chocolate chips on I add to the dough 1/3 cup unsweetened white chocolate chips, they were so good!! but I forgot completely to take at least a picture. I think I like them more like that, but it is up to you to add the choco chips (white or dark) inside the dough or over it.

Are you interested to see other chocolate recipes?

Chocolate Almond Flour Beet Cake with Avocado Frosting

GLUTEN-FREE-PALEO, TRIPLE CHOCOLATE BROWNIES

FLOURLESS AND SUGAR-FREE BROWNIES (NUT-FREE)

CHOCOLATE SWISS ROLL WITH COCONUT BUTTERCREAM   

PALEO VANILLA CAKE, CHOCOLATE-COCONUT FROSTING

MOIST PLANTAIN-CHOCOLATE CAKE (GLUTEN-FREE, NUT-FREE, SUGAR-FREE, AIP, PALEO, WHOLE30)

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XO Marta

Adding to these Nutrition Facts the 2 scoops of protein in my Perfect Hydrolyzed Collagen Powder (20 gr total) = 4.25 gr protein in each brownie more than the 18 amino acids the collagen brings.

Remember that "Your body is a temple, but only if you treat it as one". Astrid Alauda. 

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