gluten free
dairy free
refined sugar free
vegan
vegetarian
- Prep time:20mins
- Cooking time:20mins
- Recipe serves:6
Syrupy plums and crisp, sweet crumbs. What a scrumptious beauty she is, full of plump sweet 'n' tart plums - infused with healing root ginger! Brilliant combo and the crunchy, chewy nutritious quinoa topping is a sensational twist on an old favourite. A great make ahead sweet treat, delish hot or cold, enjoy with family and friends this weekend.
Ingredients
- 1 cup nuts and seeds (pinenuts, almonds, pumpkin seeds, sunflower kernels, sesame seeds - any combination will work)
- 1 cup cooked Quinoa
- 1/4 cup shredded coconut
- Pinch of Himalayan pink salt.
- 1/3 cup raw honey or pure maple syrup
- 3 tablespoons butter or coconut oil, melted
- 1/2 teaspoon vanilla extract
- 3 cups fresh or frozen plums
- 1 inch piece of root ginger, finely grated or stem/crystalized ginger
- 1 tablespoon of organic coconut sugar (optional)
- Full fat probiotic yoghurt or coconut yoghurt to serve.
Method
- Preheat the oven to 180°C. Using a food processor, roughly chop the nuts and seeds (they should be bit chunky). Add the quinoa, coconut, vanilla and salt and pulse a few times to combine.
- Combine the honey and butter in a large bowl, then add the quinoa mixture and stir. Place the plums, ginger, coconut sugar and a splash of water in a saucepan and soften until bright red, fragrant and syrupy. Place the cooked plums in individual cute cups or a baking dish, scatter the quinoa mixture over.
- Bake for 20 minutes until golden. Serve warm with yoghurt or in this weather its is even better cold (so a great make ahead sweet treat) Yummy Azzz!