Breastfeeding Friendly Plantain Brittle
Sweet, caramelized, and satisfying in a way that feels almost indulgent, this plantain brittle is a genuinely exciting snack that comes together with just a handful of wholesome ingredients. Ripe plantains bring natural sweetness and a good dose of potassium, while coconut oil, raw honey, and warming Ceylon cinnamon keep the ingredient list clean and nourishing ā exactly what you want when you're fueling yourself through the demands of nursing. The slow bake at a low temperature draws out moisture and transforms those golden pan-seared rounds into something crisp, glossy, and deeply fragrant. Ginger adds a gentle warmth that makes each piece feel a little more special, and the optional vanilla powder rounds everything out beautifully. There are no refined sugars, no mystery additives, and nothing you'd want to avoid while breastfeeding ā just real food that happens to taste like a treat. The hardest part is genuinely waiting the full 30 minutes for it to cool and set before you snap off a piece, but the payoff is absolutely worth it.
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Learn more āIngredients
6 servings
- 2 large ripe plantains (yellow with black spots), peeled and cut into Ā¼-inch rounds
- 3 tbsp honey
- 2 tbsp coconut oil
- Ā¼ tsp ground ceylon cinnamon
- ā tsp ground ginger
- Ā¼ tsp fine sea salt
- Ā½ tsp vanilla powder (optional)
Instructions
- 1
Preheat the oven to 300Ā°F (150Ā°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 3ā4 minutes per side, until deep golden and caramelized on both faces.
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