Brazil Nut Free Cinnamon Baked Plantain Slices

Ripe plantains — the ones with yellow skins gone spotty and black — are basically 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 stuff, and a pinch of sea salt and optional ginger round everything out into a deeply fragrant, caramelized bite. Each slice gets flipped halfway through so both cut sides develop that gorgeous golden crust with slightly firm, jammy edges. The ingredient list is short and completely transparent, which is a real relief when you're navigating tree nut concerns and scanning labels for hidden additives. Coconut oil does the heavy lifting here as the fat, keeping the whole recipe free from any nut-based oils or cross-contamination worries. These are wonderful straight from the oven as a side dish, a snack, or even a dessert topped with a little extra honey.

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