Alpha Gal Friendly Plantain Brittle

Total time1 hr 5 min

Prep time10 min

Cook time25 min

4.9

(10)

Ripe plantains, honey, coconut oil, and warm spice come together in a snack that is genuinely hard to stop eating. The plantain rounds get pan-caramelized first, then coated in a glossy honey glaze spiked with Ceylon cinnamon and ginger before heading into a low oven to dry into crisp, amber discs. The result is somewhere between candy and a chip — deeply sweet, faintly spiced, and satisfyingly snappy once fully cooled. For anyone navigating alpha-gal syndrome, conventional candy and brittle are often off the table because of hidden mammalian-derived ingredients like butter, cream, or gelatin. This recipe sidesteps all of that entirely, relying on plant-based coconut oil and honey instead of any dairy fat, so you can indulge without second-guessing the ingredient list. The hardest part is genuinely waiting the full 30 minutes for the pieces to firm up — but patience pays off with that satisfying snap. Keep a batch on the counter and it will disappear faster than you expect.

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Ingredients

6 servings

2 large ripe plantains (yellow with black spots), peeled and cut into ¼-inch rounds
3 tbsp honey
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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