The Natural Food Emporium
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Recipes

Anything But Ordinary Plum Crumble

The-Natural-Food-Emporium-Seriously-Great-Plum-Crumble-Recipe

A delicious way to use in-season plums that’s good enough to eat for breakfast. This crumble recipe is nut free and also has a vegan option.


Ingredients Base

1kg plums, halved and stones removed

250ml / 1 cup water

70g / 1/2 cup rapadura sugar (or brown if not available)

1 tspn vanilla essence

Ingredients Crumble

100g / 2/3 cup Anything But Ordinary Plain Four

1 tspn mixed spice

2 tspns maca powder*

2 tspns flaxmeal*

1 tblspn hemp seeds*

70g / 1/2 cup rapadura sugar (or brown if not available)

50g / 1/2 cup quinoa flakes

25g / 1/4 cup shredded coconut

60g / 1/3 cup buckwheat, roasted*

120g / 1/2 cup butter, melted OR for Vegan Option 120g / 1/2cup Coconut oil, melted

Method

To Make Base: Stir water, sugar and vanilla in a heavy based saucepan on low heat. Once sugar has dissolved simmer for 7 minutes to reduce and thicken slightly. Add plums and simmer for 5 minutes to soften, stirring once to avoid uneven cooking. Place the plums in a 22-25cm pie dish with two thirds of the syrup. Reserve remaining syrup for serving.

To Make Crumble: Sieve Anything But Ordinary Plain Four, mixed spice and maca powder into bowl and whisk to combine. Then add flaxmeal, hemp seeds, rapadura sugar, quinoa flakes, shredded coconut and roasted buckwheat. Stir well then pour in the melted butter or coconut oil and mix to bring all of the ingredients together. Using fingers pinch the mix into clumps and scatter over the plum base. All of the plums should be covered with this biscuity crumble top.

Place pie dish on a tray in case the hot syrup bubbles up over the edge. Bake in 150-160 degree oven for 25 minutes turning once, until golden and crisp.

Serve with yoghurt or icecream and extra syrup* drizzled over. It can be eaten for dessert or breakfast.

Store covered in fridge for up to 3 days.

Serves 8-10

NOTES:

*The maca powder, flaxmeal and hemp seeds can be left out if you don't have them. Increase flour and quinoa flakes by 1 tablespoon each.

*Roast buckwheat - Put a cookie tray covered with buckwheat in 180 degree oven for about 25 minutes, turning tray once and stirring to prevent uneven roasting. When cold store in a glass jar and use in place of crushed nuts.

*Some Acai powder mixed with the remaining syrup not only thickens it but adds another healthy component to this dish.

 

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