Baked plantain with a coconut cashew dip

5 from 3 reviews

Gluten free, paleo, vegan




  1. Preheat the oven to 190 degrees celsius or gas mark 5
  2. Line a baking tray with parchment paper and set aside.
  3. Toss the sliced plantain into a large mixing bowl with the melted coconut oil, ginger and cinnamon. Work the oil and spices into the discs and coat them evenly.
  4. Transfer the contents onto the parchment paper and place in the oven to bake for 30 minutes.
  5. Half way through turnover and continue to bake until both sides are golden brown.
  6. To make the coconut dip pour all of the ingredients list above excluding the water into a food processor or high speed blender. Add a small amount of water at a time until the mixture is smooth if using pre-soaked cashews skip the water and go ahead with pureeing. A 1/3 cup should be suffice, if not, add a tbsp at time more until smooth.


Plantain and yellow banana are not the same thing.

Plantain cannot be eaten raw.