AIP Friendly Plantain Brittle
Sweet, crunchy, and made from just a handful of whole-food ingredients, this plantain brittle is the kind of treat that feels indulgent without derailing your healing protocol. Ripe plantains — the deeply yellow, black-spotted kind — bring natural sweetness that caramelizes beautifully in coconut oil, so there's no need for refined sugar or grain-based binders. A drizzle of honey, a whisper of Ceylon cinnamon and ginger, and a pinch of sea salt are all it takes to build a flavor that's warm, complex, and genuinely satisfying. The technique is the real magic here: pan-caramelizing first, then pressing the rounds flat and finishing them low and slow in the oven coaxes out a brittle, snappable texture that's hard to believe comes from a piece of fruit. Finding compliant snacks and sweets at the store is notoriously difficult, and most commercial brittles are loaded with nuts, corn syrup, or seed oils — none of which have a place in this recipe. This batch makes six servings, so it's worth making a full tray and letting it cool completely before you break into it, because the patience pays off in every crisp, caramel-edged piece.
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Learn more →Ingredients
6 servings
- 2 large ripe plantains (yellow with black spots), peeled and cut into ¼-inch rounds
- 3 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 2 tbsp coconut oil
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp ground ginger
- ¼ tsp fine sea salt
- ½ tsp vanilla powder (optional)
Instructions
- 1
Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper and set aside.
- 2
Heat the coconut oil in a large skillet over medium heat until shimmering. Add the plantain rounds in a single layer and cook for 3–4 minutes per side, until deep golden and caramelized on both faces.
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