Name: Paleo yogurt dip with tostones
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 1⁄4 Tbsp Fresh parsley; 0 tsp Garlic powder; 1⁄4 Tbsp Lemon juice; 0 pinches Salt; 35 g Coconut yogurt; 3⁄4 Tbsp Coconut oil; to taste Salt; 1⁄4 piece Plantain

Fruit

Citrus

Marinka Bil

Breakfast

Snack

Side dish

Appetizer

Paleo

Vegetarian

For the tostones:

Paleo yogurt dip with tostones

Remove the skin from the plantain and then cut them iinto ½ inch thick slices.

Heat the coconut oil in a frying pan and fry the plantain slices for about 2 minutes on each side until golden brown.

Place the fried slices on a cutting board and take small pieces of baking paper and a glass. Place the piece of baking paper on a slice of plantain and then press it flat with the glass (up to approx. 0.5 cm thick). Repeat with the remaining slices. The baking paper prevents the baking banana from sticking to the glass, so do not forget to use it!

Heat the coconut oil in the pan again and fry the flat pressed plantain slices for another 1 to 2 minutes on each side until golden brown and crispy.

Drain the excess fat on a piece of paper towel.

Stir lemon juice, parsley, garlic powder and salt through the almond yogurt.

Serve with the tostones, or use vegetable chips or meatballs, or homemade vegetable fries for dipping.

Paleo yogurt dip with tostones

Paleo yogurt dip with tostones

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

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