AIP Friendly Cinnamon Baked Plantain Slices

Sweet, caramelized, and fragrant with warm spice, these baked plantain slices hit that dessert-like craving without straying from the strict ingredient list that the autoimmune protocol demands. Ripe plantains — the ones with plenty of black spots — bring natural sweetness that deepens beautifully in a hot oven, so there's no need for refined sugar or any of the usual baking staples that tend to be off-limits. Melted coconut oil and a drizzle of honey coat every slice before they go in, and the result is golden, slightly crisp edges with a soft, jammy center. Ceylon cinnamon adds a gentler, more complex warmth than the standard supermarket variety, and the optional ground ginger nudges the flavor into something that feels almost indulgent. The whole process is straightforward — toss, arrange, flip once, done — and the recipe makes four servings, so it works just as well for a weeknight treat as it does for a weekend brunch spread. If you've been missing something sweet and satisfying that doesn't require a long list of substitutions or specialty flours, this one is going to earn a permanent spot in your rotation.

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