My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!



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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free



Sweet Cinnamon Grilled Plantains

We’re talking plantains today. You know, the XL banana looking things. You probably see them every time you’re at the store but always pass them by.

Sweet Cinnamon Grilled Plantains |

Plantains and bananas are similar but have many differences. To start, plantains have a much higher starch content than bananas and are lower in natural sugars. You want to let plantains fully brown and even start to blacken before using them to let more of their sweetness come through and for a more tender texture.  Plantains can easily go sweet or savory and are also heartier than bananas. They’re most commonly cooked before serving and not eaten raw, although you can eat them straight from the peel if you choose.

Sweet Cinnamon Grilled Plantains |

If you’ve never had plantains before but you like bananas I can almost guarantee you’ll be a fan. And if you’re not a banana lover you may still wan to give these a chance.

Today we’re going to caramelize them on the grill with a little bit of cinnamon, sugar, and coconut oil. They’re the perfect breakfast treat or base to a huge scoop of ice cream. Or maybe layered in an ice cream parfait. Uhhh, yeah.

Sweet Cinnamon Grilled Plantains |

They are a cinch to prepare and take just minutes before they’re grilled to caramelized perfection.

Sweet Cinnamon Grilled Plantains |

Serve with a pinch of large flaked sea salt and you’re all set!

Or maybe a chocolate drizzle.

Or smear of almond butter.

Or fresh berries.

Or all of the above.

Sweet Cinnamon Grilled Plantains |

Print this!

Sweet Cinnamon Grilled Plantains gluten-free, vegan // yields 3-4 side dish servings

  • 2 plantains
  • 2 tablespoons melted unrefined coconut oil
  • muscovado sugar, or brown sugar
  • cinnamon
  • large flaked sea salt

*Be sure your plantains are almost fully browned/blackened before using. 

Preheat your grill to 350* F.

Trim about 1-2 inches inch off the ends of the plantains [they can get too soft] and peel. Cut into 1-inch slices and place on a large baking sheet. Brush oil over each slice and sprinkle with the sugar and a shake of cinnamon. Flip and repeat. With a fork gently press down on each plantain slice to about 1/4-1/2-inch thickness. Do not flatten completely. Refer to photo 3.

Grease your grill grates with more melted coconut or other oil. Place each plantain on the grill with a metal spatula and grill for about 3 minutes until golden brown and caramelized. Flip and repeat on the other side. Remove, top with sea salt [optional], and serve immediately.


I highly recommend serving these with this vegan peach ice cream!

Sweet Cinnamon Grilled Plantains |

I think these are going to be a new staple around here after realizing how easy they are to cook on the grill.




Raspberry Peach Sorbet + Kombucha Floats

I keep teaching myself lessons in the kitchen. Constant moments of, “why did I not try this sooner??” Like my fear with making gluten-free cookies and brownies and my apprehension about building photo backgrounds. This is a huge lesson in what I like to call, “stop second guessing so much + just DO.”

Raspberry Peach Sorbet + Kombucha Floats |


SO EASY to make. Yes, it’s so easy it makes me SHOUT.

Not only is it easy but this sorbet recipe doesn’t require gobs of sugar. That is what has [partially] held me back from making sorbet in the past. I figured if the crazy amount of sugar wasn’t added it wouldn’t work. I also figured it would just turn into a block of ice in the freezer that you would need a hacksaw to cut into.

Totally wrong.

Raspberry Peach Sorbet + Kombucha Floats |

It turns out all you need is fruit + honey [okay, and a little vodka] to make a smooth and creamy sorbet.


Raspberry Peach Sorbet + Kombucha Floats |

Just like in the coconut milk ice cream and frozen yogurt recipes I’ve made lately I added a little vodka to the sorbet mixture. It helps lower the freezing point which deters ice crystallization and also keeps it from hardening into a brick. It still hardens but it’s scoopable in just a few minutes after thawing.

Raspberry Peach Sorbet + Kombucha Floats |

If I could only stare at one color for the rest of my entire life this would be it.

Raspberry Peach Sorbet + Kombucha Floats |

I highly recommend eating this directly after it’s done spinning in your ice cream maker. The texture is out of control. But freezing it is completely fine if you want to keep it around for while or make what you see below.


side note: Cutest bottle of kombucha ever? Yes.

Raspberry Peach Sorbet + Kombucha Floats |

I’m trying my best not to shout more…but…just look at it!!

All fizzy + juicy + tangy + fruity + slurpable.

Raspberry Peach Sorbet + Kombucha Floats |

Bottoms up.

Raspberry Peach Sorbet + Kombucha Floats |

Print this!

Raspberry Peach Sorbet + Kombucha Floats gluten-free, vegan opt. // yields ~4 cups sorbet

  • 3 medium-large fresh peaches, juicy + ripe
  • 12oz fresh raspberries
  • 1/4 – 1/3 cup honey, or coconut nectar/agave
  • 1 1/2 tablespoons vodka, gluten-free if needed – optional
  • 1 tablespoon lemon juice
  • 1-2 teaspoons lemon zest
  • Kombucha, I recommend a berry or ginger-berry flavor

Pre-freeze your ice cream container according to manufacture instructions.

Pit the peaches and place in a blender with the raspberries, honey, vodka, lemon, and zest. Turn on until fully blended and smooth. Taste and add more sweetener or lemon zest if desired. Strain if you don’t want any seeds or peach pulp [I did not strain but also didn’t notice any seeds/pulp].

Place in the fridge to chill or chill using an ice bath method. Once fully chilled pour into your ice cream maker and turn on until frosty and thick. [Mine is fully stuck to the paddle when it’s done. About 15-20min.] The texture should be like a thick soft serve.

Serve immediately or spread into a freezer safe container and place plastic wrap or parchment directly on top then seal. Freeze for at least 2 hours to firm a bit more, then scoop into glasses and pour kombucha on top. Keep excess sorbet in the freezer and let thaw for about 5-10 minutes before serving.


Notes: The vodka is optional but keeps the sorbet from turning rock hard and allows for less ice crystallization to form.

Raspberry Peach Sorbet + Kombucha Floats |

If you add some vodka to the bottom of the glass I won’t judge. In fact, you should probably send one my way.

Weeeeekend! Enjoy!


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