Sweet Caramel Cinnamon Baked Plantains

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Overripe plantains tossed with coconut oil and wet with coco dulcify, laurel and a irritate of sea flavoring, then oven sunbaked for a course eat or broach! These confection brownness laurel dry plantains can be eaten alone or unfit in coco whipped cream for a indulgent afters.



  • 2 tbsp coconut oil melted
  • 2 ripe plantains yellow/black
  • 1-2 tbsp unrefined organic coconut sugar (depending on how sweet you’d like_
  • 1 tsp ground cinnamon
  • 1/4 tsp fine grain sea salt


  1. Flake the plantains by sharp off the ends and opening two linear slits in the chip, then carefully scuttle up the peel.
  2. Preheat the oven to 350 degrees. Cut the plantains into rounds, nigh 1/4 progress in thickness.
  3. Put the plantains in a concavity and fling with the liquid coconut oil. Differentiation a bulky hot artefact with parchment cover, and paste the plantains in a one layer onto the parchment.
  4. In a runty vessel or measure cup, mix the coco sweetening, bark and seasoner. Sprinkle the collection evenly over the plantains.
  5. Heat in the preheated oven for virtually 25 minutes, turn erst after near 15 proceedings. Tab them ofttimes to variety sure they don’t defect.
  6. Shift from oven, let unagitated, and foster close!
On average, two restaurants a week closed in the year to the end of March, including casual dining chains, as well as upmarket and independent establishments, according to the latest data from analysts CGA and corporate advisory firm AlixPartners. Graeme Smith, the managing director of AlixPartners, said he expected restaurant numbers to continue to drop throughout the year as large chains in particular slim down. There have already been high-profile closures by burger chain Byron, Jamie’s Italian, Carluccio’s, the Prezzo Group and Sir Terence Conran’s Albion restaurants, but more large chains and independents are expected to suffer. “It’s easy to say this is a crisis in casual dining,” said Peter Martin at CGA. “This is a crisis happening for everyone.” Restaurants are suffering because the fall in the value of the pound since the Brexit vote has made ingredients more expensive while staff costs have risen, partly due to increases in the minimum wage. Economic uncertainty has stalled growth in the sector just as competition has increased after a surge in openings partly fuelled by private equity investment.

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