This sweet, fruity, and surprisingly healthy dessert incorporates our masala chai extract and masala chai maple syrup, and is sure to wow friends and family. It also goes well with a good cup of tea!
Chai Fry Plantain with Pecan Oat Crumble
Ingredients
- 1 plantain ripe, cut in half
- 1 tsp brown sugar
- 1/2 tsp ground cinnamon
- 1 tsp masala chai extract
- 1 tbsp unsalted vegan butter
- 1/4 cup soy plain yogurt
- 1 tsp masala chai maple syrup
- 1/2 cup all purpose flour
- 1/2 cup old fashioned oats
- 1/2 cup pecans, chopped
- 2 tbsp brown sugar
- 1/2 tsp cinnamon, ground
- 1/8 tsp cardamom, ground
- 1/4 tsp ginger, ground
- 1/8 tsp salt
- 3 1/2 tbsp unsalted vegan butter, cold and cubed
Instructions
- Preheat oven at 350F.
- In a medium bowl, mix together the oat crumble dry ingredients.
- Add cubed butter and mix with a fork until a crumbly texture forms.
- Place on a baking sheet and bake for 12 minutes or until golden brown. Let it cool.
- While this is cooling, in a bowl mix together the yogurt and chai maple syrup. Set aside.
- In a medium sized pan, heat a tablespoon of butter until melted.
- Mix in the sugar, cinnamon, and chai extract.
- Fry the plantain in the butter mixture for 1-2 minutes or until golden brown on both sides.
- Serve over yogurt and top with pecan oat crumble.
Photo and recipe credit: Sandra Aguirre.
