- 1 green plantain
- 3/4 cup almond flour
- 1 tablespoon egg white whisked
- 3 teaspoons Fatworks Tallow, melted
- 1 teaspoon sea salt, more for sprinkling on top
- 1 teaspoon fresh rosemary, finely chopped
Prep time: 40 minutes
Cook time: 25 minutes
Buffalo Tallow, Lamb Tallow, Pure Tallow
Gluten Free, Paleo Friendly
Preheat oven to 350° F.
Peel and puree the plantain. This may be done with a food processor or hand blender. It will most likely be the most difficult part of the recipe because the plantain is very hard. But this is necessary for crispy and delicious crackers. So once you get through this step, you're golden!
Once the plantain is a smooth paste add the almond flour and combine. Next, add egg white and combine again. Add tallow, salt, and rosemary and combine again. You may use a stand mixer to mix these ingredients, but I used my hands. I'm Italian. It's what we do. And it works best. And it's free.
Form the dough into a ball and wrap with plastic wrap. Stick the dough into the fridge for 15-20 minutes to let it chill. This gives you time to clean up and get your pan ready.
Line a baking sheet with parchment paper. You may also use one of those silicone mats. I highly suggest purchasing one. When the dough is chilled remove the plastic wrap and set on top of the parchment paper. Add another piece of parchment paper on top of the dough. Roll out dough to 1/8 thick with a rolling pin. Without the parchment paper between the pin and the dough, it would most likely stick or make a mess. Once the dough is the desired thickness you may remove the top parchment paper layer.
Place in oven for 5 minutes. The dough will be easier to score after 5 minutes. With a pizza cutter slice crackers to desired size and shape. Place back into the oven for 15-20 minutes. You will see the crackers pull away from one another as they cook. They will immediately get crispy and crunchy when they are done.
Serve with your favorite Paleo dip, enjoy as a to-go snack, or add it to your antipasto platter with prosciutto and mixed olives.