A simple dessert using seasonal plums, served with a scoop of creamy coconut ice cream and finished with a crunchy granola topping.
Serves 4 - 30 mins
- 4-6 plums
- 1/4 tsp ground nutmeg
- 1 tsp vanilla paste
- 1/4 cup maple syrup
Coconut ice-cream (we used Coyo’s Vanilla Bean & Nutmeg Ice Cream)
Granola (we used Coastal Crunch’s Almond Cinnamon & Lupin Granola)
This recipe is Gluten-free and Vegan.
Set oven to 200ºC. Cut plums in half.
Remove plum stones.
Toss in a lined oven dish with spice, vanilla and maple syrup.
Roast plums in oven for 15-20 minutes until soft but still hold shape.
Serve roast plums with a scoop of ice-cream and sprinkle of granola.
You could also use natural greek or coconut yoghurt instead of ice-cream. You can also use 1 tsp of ground cinnamon or cardamom if you don’t have nutmeg. For a bit more sauce, squeeze in the juice of an orange or try adding a little butter and water to the dish. We used Coastal Crunch's Almond Cinnamon & Lupin Granola, fresh local plums and Raw Food Factory Organic Maple Syrup from the Dinner Twist Marketplace.