(makes 24 mini pies, 15 min prep, 20 min bake)
Ingredients: 1⅓ cups almond flour, ⅓ cup tapioca flour, ½ teaspoon sea salt, 1 large egg, ¼ cup butter or ghee , ¾ teaspoon gluten free vanilla extract, 3 cups mashed benimo sweet potatoes, 2 ripe plantains, 1 egg, 1 tablespoon raw honey (optional), 1 tablespoon coconut flour, pinch of salt.
- Preheat the oven to 350 degrees.
- Combine 1⅓ cups almond flour, ⅓ cup tapioca flour, ½ teaspoon sea salt, 1 large egg, ¼ cup butter or ghee , ¾ teaspoon gluten-free vanilla extract in a mixing bowl.
- Spoon crust mixture into silicone muffin molds and smooth it down to about 1/2 - 3/4 inch thick. Press your thumb gently into the crust, making it into a bowl shape.
- Bake for about 10 minutes and allow to cool while you prepare the filling.
Benito sweet potato filing
- Puree together 3 cups of mashed benimo sweet potato and 2 ripe plantains in a blender or food processor.
- Pour into a mixing bowl and add 1 egg, 1 tablespoon raw honey (optional), 1 tablespoon coconut flour, and 1 pinch of salt. Beat with a hand or standing mixer for 2-3 minutes.
- Place the batter on top of the pie crusts (I used a cake decorating bag to make the design) and bake for an additional 10 minutes.
Though they may look similar, plantains have even more vitamin A than bananas do, but they need to be cooked first. This recipe combines plantains with the sweet potato, an amazing superfood that is one of the most dense sources of vitamin A, creating a dish that helps support healthy mucus membranes and glowing skin. Vitamin A also plays a critical role in the visual cycle, meaning these treats a great for establishing eye health. Not only does the carbohydrate content of this dish provide a great source of energy, but the fiber content of both the plantains and sweet potatoes help support digestive regularity. Finally, the plantains help support healthy kidneys, which helps protect against the low levels of oxalates in the sweet potatoes.