Almond Free Cinnamon Baked Plantain Slices

Ripe plantains — the ones with yellow skins gone spotty and black — are nature's candy, and roasting them with coconut oil, honey, and warm spices turns them into something genuinely special. The Ceylon cinnamon brings a softer, more floral heat than the standard supermarket variety, and paired with a whisper of ginger, the glaze that forms in the oven is deeply fragrant and caramel-edged. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just real, whole food doing its thing. The two-stage bake is the secret: the first round softens the slices through, and the flip lets both cut sides develop that gorgeous golden crust with slightly firm, jammy edges. Serve them warm as a side dish, a snack, or even a simple dessert alongside something creamy. They're the kind of thing that disappears fast, so you might want to make a double batch.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →