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
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1 plantain ripe, cut in half
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1 tsp brown sugar
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1/2 tsp ground cinnamon
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1 tsp masala chai extract
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1 tbsp unsalted vegan butter
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1/4 cup soy plain yogurt
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1 tsp masala chai maple syrup
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1/2 cup all purpose flour
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1/2 cup oak fashion oats
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1/2 cup pecans, chopped
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2 tbsp brown sugar
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1/2 tsp cinnamon, ground
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1/8 tsp cardamom, ground
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1/4 tsp ginger, ground
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1/8 tsp salt
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3 1/2 tbsp unsalted vegan butter, cold and cubed
Instructions
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Preheat oven at 350F.
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In a medium bowl, mix together the oat crumble dry ingredients.
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Add cubed butter and mix with a fork until a crumbly texture forms.
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Place on a baking sheet and bake for 12 minutes or until golden brown. Let it cool.
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While this is cooling, in a bowl mix together the yogurt and chai maple syrup. Set aside.
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In a medium sized pan, heat a tablespoon of butter until melted.
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Mix in the sugar, cinnamon, and chai extract.
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Fry the plantain in the butter mixture for 1-2 minutes or until golden brown on both sides.
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Serve over yogurt and top with pecan oat crumble.
Photo and recipe credit: Sandra Aguirre.