A friend tossed some plums my way the other day and I decided to make a sweet dish that can be devoured for breakfast or dessert. Not only is it vegan but it is gluten free and sweetened with agave- so no sugar crash :)
Filling
10-12 plums
1/2 cup sliced almonds
3 dashed cinnamon
pinch of sea salt
1/4 cup agave nectar
1/4 cup rice flour
Crumble
1 cup almond flour
1 cup rice flour
1/4 cup sliced almonds
pinch of cinnamon
pinch of sea salt
1/4 coconut oil, melted
1/2 tsp vanilla
Preheat oven to 350 degrees. Halve plums, remove pits and slice into thin wedges. Place in a mixing bowl and add almonds, cinnamon, and salt. Stir to combine. Add agave and rice flour until plums are evenly coated. Pour into 8x8 casserole pan. In a separate bowl combine almond flour, rice flour, almonds, cinnamon and salt. Add the melted coconut oil, agave and vanilla and stir till crumble is well combined. Pour over plum mixture. Bake in oven for 30-45 minutes or until crumble in golden brown and plums are soft. Let crumble slightly cool & devour.
