This is probably one of the few recipes that I have ever let my guys start eating before I took the photos. That was mistake as I had to go back to the store to buy all the ingredients so I could make them because they seriously ATE THEM ALL.
Yes, I had to giggle when I saw that this recipe said 8 servings. Yeah, not in the Bejelly household. I ate one the guys polished off the rest.
Now that I’ve shared how incredible this recipe is, I also have to share how blown away I was by the Sarah Ballantyne’s new book, The Paleo Approach Cookbook. If you are following a Paleo Autoimmune diet, you need this cookbook. Just buy it now. It is filled s so many incredible recipes that I never would have thought you could eat on the diet. If recipes like Lobster bisque, Bacon-apple chicken burgers with Maple Cranberry Sauce, Pork Pad Thai and Maple Shortbread Cookies don’t tempt you, I don’t know what will.
Every single recipe has tips, tricks and a the complete nutritional facts. Seriously. There are 2.09 mg of Vitamin E in the Maple Shortbread Cookies.
Sarah didn’t just stop at amazing recipes, there is also some great information about what to eat, how to budget and a discussion on the gray areas. I can’t say enough how anyone would benefit from the cookbook so buy it today!
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Plantain and Apple Fritters
- 2 ripe plantains peeled
- 1 small apple peeled, cored and grated
- 1/2 teaspoon ground cinnamon power
- 2 tablespoons to 4 coconut oil
Mash the plantains in a bowl with a fork or a wire potato masher (the fritters taste better if you leave some lumps and don't overmash). Add the grated apple and cinnamon and mix to combine.
Heat 1 to 2 tablespoons of the coconut oil in a skillet over medium heat. Drop heaping spoonfuls of the plantain batter into the pan and flatten with the back of a spoon. The fritters should be 2 to 3 inced in diameter, at about the same size as your spatula; otherwise they can be tricky to flip. Depending on the size of the your skillet, you may have to cook the fritters in batches.
Cook for 10 to 12 minutes, until golden brown on the bottom. Add a little extra coconut oil if the fitters absorb it all. If they are browning too fast, turn down the heat.
Carefully flip the fritters and cook for 7 to 8 minutes on the other side. Again, add a little extra coconut oil if the fritters absorb it all. Enjoy!