Friday 22 June 2012

Grain Free Ginger and Vanilla Plum Crumble GF SCD

I've rarely cooked plums before, no sooner bought than eaten in our house.  So, I thought I would take advantage of these early season plums being on offer and try to develop a dessert we would all enjoy.

This is the recipe I came up with. You could choose to make this recipe with peaches or nectarines or apricots if you prefer.

I've included three recipes in this post - Ginger Biscuits, Baked Plums with Vanilla and Orange and the Ginger and Vanilla Crumble. Enjoy!

Ginger Biscuits GF SCD

100g ground almonds
25g dessicated coconut
60ml honey (or other liquid sweetener not SCD)
40ml extra virgin olive oil
1 tblsp fresh lemon juice
¼ tsp bicarbonate of soda
4 tsps ground ginger
¼ tsp ground cloves
pinch of salt

Set the oven to  150°C. Measure out the ground almonds and dessicated coconut into a bowl. Add the bicarbonate of soda, salt and spices and whisk well with a fork.

Measure out the honey (or other liquid sweetener not SCD), extra virgin olive oil and lemon juice into another bowl and mix well with a fork or whisk.

Add the wet ingredients to the dry and mix together.

Cover a baking tray with some baking parchment. Take walnuts sized pieces and roll into a ball. Place on a tray leaving plenty of space between each one then flatten down with your fingers.

Bake in the middle or bottom of the oven for 25 minutes but keep your eye on them during the last few minutes in case they get too dark.

Cool on the tray and store in a tin.

Baked Plums with Vanilla and Orange GF SCD

Heat the oven to 190° C. 
Cut the plums in half lengthways then gently twist the halves in opposite directions and remove the stone with a small spoon.

Squeeze the oranges and pour the juice into the base of an oven proof dish.

Add one tablespoon of honey 
(or other liquid sweetener not SCDto the juice and whisk gently with a fork. Cut the vanilla bean in half lengthways and scrape out the seeds.

Lay the vanilla pod in the orange juice and arrange the plum halves in the dish. Put some of the vanilla seeds into each half.

Using a spoon pour the juice over the plums.

When all the plums have been arranged in the dish, drizzle another tablespoon or two of honey 
(or other liquid sweetener not SCD) over the top.

Scrape some of the zest from the orange skins and sprinkle over the plums.

Bake in the oven for about 20 to 30 minutes or until the fruit is soft. Open the oven door a couple of times during the cooking time, scoop some of the juice and pour over the plums to keep them moist.

Ginger and Vanilla Plum Crumble GF SCD

500g plums
3 large unwaxed oranges
1 organic vanilla pod
2 - 3 tblsps honey (or other liquid sweetener not SCD)
ginger biscuits crushed

Heat the oven to 180° C. Fold a piece of baking parchment in two and lay four biscuits inside.

  Using a rolling pin, crush the biscuits.

Sprinkle some of the crumbs over the cooked plums, crush some more if required.

Bake in the oven for about 10 to 15 minutes or until the biscuit crumbs have turned golden.

Serve with a Vanilla Ice Cream or with a dollop of coconut or yogurt cream.