Pregnancy Friendly Plantain Brittle
Sweet, caramelized, and genuinely snappable, this plantain brittle delivers that satisfying candy-shop crunch using nothing but whole, recognizable ingredients. Ripe plantains bring natural sweetness and a soft starchiness that transforms beautifully when pan-seared in coconut oil and coated in honey ā no corn syrup, no refined sugar, no mystery additives. Ceylon cinnamon is the gentler, lower-coumarin variety, which makes it a smarter choice when you're being thoughtful about what goes into your body every single day. The ground ginger adds just a whisper of warmth without overwhelming the fruit's natural flavor. Everything gets pressed thin and slow-baked until it firms into glossy, amber discs that are genuinely impressive to pull apart. It's the kind of treat that feels indulgent but is built entirely on ingredients you'd feel good about ā perfect for satisfying a sweet craving without reaching for something processed. Just be patient during the cooling step; the brittle needs that full rest to go from sticky to perfectly snappable.
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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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