Wheat Free Plantain Brittle
Caramelized plantains meet sticky honey and warm spice in a snappy, candy-like treat that feels far more indulgent than its short ingredient list suggests. Ripe plantains ā the kind with plenty of black spots ā bring natural sweetness and a dense, chewy texture that transforms beautifully when pressed thin and baked low and slow. Ceylon cinnamon and ground ginger give every piece a gentle, aromatic heat, while coconut oil and honey work together to create that glossy, lacquered coating that sets into a satisfying snap once cooled. The whole process is naturally free of any grain or flour, so there's no substituting or swapping required ā the recipe just works as written. The trickiest part is patience: the brittle needs a full 30 minutes to firm up on the pan, but rushing it means losing that signature crunch. Break it into irregular shards and serve it as a snack, a dessert, or even alongside something salty for contrast. Once you taste how deeply caramelized and complex a plantain can get, this one is going straight into regular rotation.
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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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