Roasted plum crumble parfait – gluten free, wheat free, dairy free, refined sugar free and clean.
I’ve wanted to utilize Summer’s beautiful array of fruit but I’ve always stuck to berries, banana and mango. So while walking past my local greengrocer I saw some juicy, ripe plums and decided to showcase these gems in a roasted plum crumble parfait.
I’ve roasted this gorgeous fruit with some honey, vanilla and spices such as cinnamon and ginger. I’ve then layered them in a jar with some quick nut free crumble and dairy free yogurt. There’s enough for two here and it is quite filing. The crumble has been baked separately so your taste buds can appreciate the crunchy texture against the softness of the roasted plums and yogurt. It only takes 5 minutes to bake the crumble so don’t skip this step.
Although the plums are roasted, I’ve served this at room temperature due to extra warm conditions (It was 30 degrees C at 10 am when I made this recipe!!) and you can certainly devour it cold. In fact, you can make it ahead of time and store in the fridge till breakfast comes around again. Coconut yogurt has been used here by Nudie in vanilla flavour. You can find Nudie in the yogurt section of most major supermarkets. I like that supermarkets are embracing more non dairy choices these days.
The plums are on the tart side so if you like more sweetness to balance this out you can drizzle a little honey through the layers before finishing with a drizzle on top. Simply delicious!
PS – see these pink flowers in the picture? They’re frangipanis – Japanese Lantern variety. Gorgeous, aren’t they?
I hope you enjoy.
Love, Tash x
Why this is so good for you
Plums reduce the risk of stroke, osteoporosis, macular degeneration, cancer, diabetes. It increases cardiovascular health, cognitive health, immune system strength, cellular health, electrolyte balance, and aids in blood clotting.
Honey helps reduce the risk of heart disease, reduces ulcers, reduces throat irritation, strengthens the immune system, enhances performance and topically can help treat infections.
Cinnamon is anti-clotting, helps treat candida, helps reduce blood sugar levels, protects against heart disease, reduces risk of colon cancer, provides cold and flu relief, helps fight against bacterial and fungal infections and helps prevent Alzheimer’s Disease.
Ginger inhibits inflammation, helps relieve pain, relieves nausea, boosts immunity, reduces risk of heart attack, helps prevent and treat fatty liver disease and helps relieve gastrointestinal irritation.
Vanilla aids digestion, regulates blood sugar, reduces nervous tension, helps prevent PMS and keeps the heart strong.
Quinoa reduces inflammation, relieves constipation, helps increase brain function, aids in tissue growth and repair, helps to alleviate migraines, helps reduce type 2 diabetes, reduces the risk of cardiovascular disease, type 2 diabetes, high blood pressure and colon cancer.
Coconut speeds up metabolism, reduces the risk of heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-viral, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
- 6 medium sized plums, pitted and chopped
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup quinoa flakes
- 2 level tablespoons coconut flour
- 1/4 teaspoon ground cinnamon
- Pinch of fine pink Himalayan salt
- 1 tablespoon honey
- 400 grams coconut yogurt
- Extra honey, for drizzling
- Preheat oven to 170 degrees C
- Place chopped plums in a shallow rectangular baking tray. Stir through the honey, vanilla and spices and bake, uncovered for 20 - 30 minutes or until bubbling. Cool.
- Reduce oven temperature to 160 degrees C. Mix dry ingredients in a small bowl. Stir through honey and vanilla then, using hands, rub honey through mixture.
- Spread on a baking paper lined try and bake for 5 - 7 minutes or until lightly golden (keep an eye on it).
- Layer two jars starting with the roasted plums. Add the crumble over the top then the yogurt and a little drizzle of honey. Repeat. Finish off with another drizzle of honey.