It’s all about comfort food, warming flavours and meals that satisfy the soul at this time of year. Which is what inspired this easy recipe combining a tiger nut flour-based pastry case packed full of orange-infused plums and topped with an oaty almond crumble. Gluten-free, dairy-free, vegan friendly and containing no refined sugar, this would also work well with apples, pears or blackberries – use what’s in your kitchen! Serve warm with some coconut ice cream or whip up some cinnamon-spiked custard for the perfect accompaniment.
Ingredients:
For the pastry –
- 1 cup oats, blended to a flour (I used Mornflake)
- 1/2 cup Tiger Nut flour
- 1/2 cup almond flour or ground almonds (I used Sukrin)
- 1 teaspoon cinnamon
- ⅓ cup maple syrup or date nectar (I used Beloved)
- 4 tablespoons solid coconut oil (I used Lucy Bee)
For the plum filling –
- 2 cups fresh plums, stoned and sliced
- Juice of 1 orange
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup (I used Meridian)
- 2 teaspoons tapioca flour
For the crumble topping –
- 4 tablespoons rolled oats
- 4 tablespoons flaked almonds
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup or date nectar
Get baking!
- Make the pastry: Mix together the oat flour, ground almonds/almond flour and cinnamon in a large bowl. Pour in the maple syrup then scoop in the solid coconut oil. Time to get messy! Use your hands to rub in to create crumbs and the mixture holds together.
- Press into your greased pie tin to cover the base and up the sides evenly.
- Mix together the sliced plums, orange juice, maple syrup, cinnamon and tapioca flour then spoon over the pastry to cover the base in one layer.
- Now mix together the crumble mixture with your hands then sprinkle over the plums. Bake for a total of about 45 minutes until the crust is slightly brown and the plums are bubbling.
- Cool completely then slice up and serve!
