Mediterranean Diet Friendly Plantain Brittle
Sweet, crunchy, and made entirely from whole-food ingredients, this plantain brittle is the kind of treat that feels indulgent without straying from the principles of Mediterranean-style eating. Ripe plantains bring natural sweetness and a rich, caramel-like depth that pairs beautifully with honey, warm Ceylon cinnamon, and a whisper of ginger. Coconut oil does the heavy lifting in the skillet, helping each round develop that deep golden crust before the honey goes in and transforms everything into a glossy, fragrant coating. The slow oven bake drives out moisture and coaxes the pieces into genuinely snappable brittle ā no refined sugar, no corn syrup, no mystery additives. It's a satisfying reminder that a short list of recognizable ingredients can produce something that tastes genuinely special. Let the pieces cool completely on the pan before you try to lift them, and you'll be rewarded with crisp, amber discs that shatter just the way good brittle should.
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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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