In the Autumn, when plums are at their best and plentiful, this plum cobbler is a great dessert to celebrate the season. This plum cobbler recipe is refined sugar free, allowing the sweetness of the plums to be the star of the show.
– 750g plums
– 1 tbsp organic maple syrup or organic agave syrup, or honey
– 3 tbsp apple concentrate
– 225g white spelt flour (or plain white flour)
– pinch of sea salt
– 2 tsp of baking powder
– 1 tsp ground cinnamon, (plus a little extra to sprinkle on top)
–110g chilled Suma sunflower margarine, or butter
– 1 tbsp organic maple syrup, or organic agave syrup, or honey
– 175ml buttermilk
– 60g flaked almonds
1. Preheat the oven to 190C.
2. Prepare the plums- wash well and using a sharp knife slit the plums all the way around through to the pip. Using both hands twist and pull apart. Remove the stone. Cut into quarters. Place in a 23cm x 18cm baking dish.
3. Stir in the maple syrup, coating all the pieces. Set aside.
4. Make the topping. Sift the flour and place into a large bowl along with a pinch of seasalt, baking powder, cinnamon and the sunflower margarine.
5. Rub in the margarine with your finger tips until the mix resembles bread crumbs.
6. Stir the maple syrup into the buttermilk and pour into the flour mixture until a sticky mix forms.
7. Pour 200ml of water into the apple concentrate and stir.
8. Pour over the plums and maple syrup.
9. Spoon the dough mixture over the plums keeping it uneven.
10. Scatter the flaked almonds over and sprinkle with a pinch of cinnamon.
11. Bake in the oven for 30 minutes or until golden brown.
Blazing Salads Food Co. on Drury Street, Dublin 2 was opened in 2000 by Lorraine and Pamela Fitzmaurice and their brother Joe to bring quality take out vegetarian/vegan wholefood to the city centre. The origins of their knowledge of wholefoods comes from an upbringing of macrobiotics.
They are from a family who are passionate about wholefoods. Their parents opened ‘The Golden Dawn’ a macrobiotic wholefoods centre in Dublin in the 1970’s. Following on from that in 1982 Blazing Salads Restaurant was opened . As revolutionary as it was at the time, this kind of cooking has become part and parcel of what it is to eat well today. With over 3 decades of preparing and cooking great food, winning awards for their innovation, publishing 2 very successful cookbooks Lorraine and Pamela are known to be the frontrunners in vegan/wholefoods in Ireland .
Their brother Joe has gone on to open the award winning Riot Rye Bakehouse and Bread School in Cloughjordan Co Tipperary. www.riotrye.ie He is also a founding member of Real Bread Ireland.
Blazing Salads 42 Drury Street, Dublin 2, Ireland. www.blazingsalads.com