1ripe plantain(look for one with some black spots on the peel)
2T. chia seeds
Preheat oven to 350 degrees.
Either line a baking sheet with a silpat mat or parchment paper OR lightly oil the bottoms of 9 wells in a cupcake/muffin tin.
In either a blender or spice grinder, place 2 Tablespoons of chia seed. Process until the seeds are powdered. Remove them and place in a small dish with 1/3 cup hot water. Allow to sit and gel for 2-3 minutes.
Peel the plantain and cut into 2" pieces. Place them in high speed blender or food processor fitted with "S" blade.
Add chia gel and coconut oil. Process or blend until well incorporated and smooth.
Now you have your batter ready.
If making 3.5" rounds, pour batter out onto Silpat or parchment lined baking sheet. The batter will make approximately 4 circles. You may wish to use a silicone spatula to gently spread the batter.
If you are making bitesize crusts, you will pour the batter evenly into 9 wells of a muffin pan.
Bake at 350 degrees, 15 to 20 minutes for the 3.5" round size, 9-12 minutes for the bitesize crusts.
Remove from oven and cool, topping however you would like. The photos shown are topped with refried beans, salsa, cheese and greens. Enjoy!
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.