I impulse-bought a big box of organic omega plums – beautifully dark-fleshed with enough acidity in their speckled skins to make you shudder with tart delight. So for the last couple of weeks, we’ve been munching merrily on plums, but our family favourite is this super simple pudding (is it a tart? Is it a cake? You decide) The first time I created it, we wolfed the lot in one guzzly sitting. The zing of the plums is offset by a very basic & not-too-sweet soft base.
1 ripe banana
2 free range eggs (or try egg substitute)
½ cup olive oil
1 tsp pure vanilla
3 Tbsp coconut sugar (or rapadura)
1/2 cup ground almonds OR ½ cup brown rice flour (the almonds give a lighter batter)
½ cup buckwheat flour
¼ cup tapioca flour (or arrowroot)
1 tsp gf baking powder
1 Tbsp psyllium husks (optional: gives a little more bounce to the dough)
1 tsp lemon zest
6 or 7 dark plums, sliced
1 extra Tbsp coconut sugar
Preheat the oven to 175C.
In a mixing bowl, mash the banana, then mix in the eggs, oil, vanilla, zest & the first measure of coconut sugar.
Add the flours & baking powder and mix well. Pour/spread the batter into a greased cake tin (or line with parchment/baking paper), then spread the sliced plums over the top however you wish. Sprinkle the extra tablespoon of coconut sugar over the top, then pop into the oven for 25 minutes.
Best served warm & fresh.
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