Mmmmmmm…
Ingredients
1 punnet of blueberries
2 purple plums (or use any other seasonal fruit combination i.e. nectarines and blueberries, or nectarines and apricots, etc.)
4 Tbsp. olive, coconut or macademia oil
1/2 cup brown rice syrup (or agave nectar or maple syrup)
Pinch of sea salt
1 1/2 cups whole spelt or 1 cup whole wheat flour (organic, please)
1 1/2 tsp. aluminum-free baking powder
1/2-3/4 cup oat milk, rice milk or almond milk
1 tsp. vanilla
Preparation
Preheat oven to 180º C or 350º F.
Lightly oil a small baking dish.
Warm 1 Tbsp. oil with 2 Tbsp. rice syrup in a saucepan for a couple of minutes over low heat until syrup thins.
Spread over bottom of baking dish.
Cover with fruit in a decorative pattern if you like.
Sprinkle very lightly with sea salt.
Whisk together the flour, baking powder and a generous pinch of sea salt.
Add the remaining oil and rice syrup and slowly add the soy or rice milk and vanilla to create a smooth batter that is fairly thick.
Spoon evenly over fruit. Don’t worry if it looks sparse – it will plump up around the fruit while baking.
Bake for 35-40 minutes until a toothpick comes out clean and top is beautifully golden.
Run a knife around the rim and invert onto a plate.
Spoon over remaining fruit in pan and serve warm.
Comments
Mmmmmmm…
Recipe from Sahaja’s kitchen
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