Filling
- 10 plums
- 1/2 cup dried currant
- 3 dash ground nutmeg
- pinch of sea salt
- 1/4 cup maple syrup
- 1/4 cup ivory teff flour
Preheat oven to 350°F.
Preparing the filling: Leaving skins on, halve plums, remove and discard pits and slice into thin wedges (about 1⁄4 inch thick). Place in large mixing bowl and set aside.
In small pot over medium heat, place currants with just enough water to cover, bring to boil and simmer 5 minutes to soften and plump. Drain well and add to bowl with plums. Add nutmeg and salt, and stir. Add maple syrup and teff flour and stir until plums are evenly coated and ingredients are combined. Pour mixture into 8 x8-inch casserole and set aside.
Crisp
- 1 cup almond meal
- 1 cup ivory teff flour
- 1/4 cup sliced almond
- pinch of ground nutmeg
- pinch of sea salt
- 1/4 cup virgin coconut oil
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
Preparing crisp: Using same mixing bowl, combine almond meal, teff flour, almonds, nutmeg and salt. Over low heat, melt coconut oil in small skillet. Remove from heat, whisk in maple syrup and vanilla and pour over flour mixture. Stir to combine and crumble over plum mixture.
Bake 45 minutes or until top is golden brown and plums are soft. Remove from oven, and cool slightly before serving.
Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.
