Red Meat Allergy Friendly Cinnamon Baked Plantain Slices

Sweet, caramelized, and fragrant with warm spice, these baked plantain slices are the kind of simple treat that feels far more indulgent than the ingredient list suggests. Ripe plantains — the ones with plenty of black spotting on the peel — bring a natural sweetness that pairs beautifully with Ceylon cinnamon and a drizzle of honey, all rounded out by a hint of coconut oil and sea salt. The optional ground ginger adds a gentle warmth that makes the whole thing feel almost dessert-like straight from the oven. For anyone navigating a red meat allergy, this recipe is a completely stress-free zone — every ingredient here is plant-based, and there's nothing to second-guess or swap out. The technique is straightforward: toss, arrange, flip once, and let the oven do the caramelizing work for you. Serve them warm as a side dish, a snack, or even alongside a scoop of vanilla ice cream for something a little more special.

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