Ingredients
- 350g plums with stones
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1 teaspoon cornstarch dissolved in 3 tablespoons cold water
For the base and topping
- 125g buckwheat groats
- 75g ground almonds
- 75g hazelnuts
- 30g sunflower seeds
- 30g pumpkin seeds
- 3 tablespoons honey
- 3 tablespoons melted coconut oil
- 100ml almond or other milk
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- Pinch sea salt and pinch of black pepper
Method
Line a 20cm x 20cm baking tin with two pieces of parchment paper and a little overhang on two sides.
Remove stones from the plums and slice into quarters. Add to a saucepan with the honey, vanilla extract and cornstarch water mixture. On a low-medium heat bring to a gentle simmer and cook for 15 mins until the plums have really softened stirring regularly to avoid sticking to the base of the pan. Remove from the heat and transfer into a bowl to cool.
Add the hazelnuts, sunflower and pumpkin seeds to a food processor and pulse a few times to break down a little. Then add the buckwheat groats, ground almonds and all the spices plus sea salt and black pepper and pulse a couple more times to combine. Add honey, melted coconut oil and milk and pulse to combine the mixture. The mixture should combine but not be too sticky.
Transfer 2/3 of this mixture to the baking and press evenly to create the base. Spoon the plum mixture on top and then use the remaining 1/3 of the buckwheat mix and crumble over evenly. Lightly press to even out. You will have some of the plum mixture showing. Place in the fridge for 2-3 hours or overnight to set.
Remove using the parchment paper and cut into 12 squares. Store in a container back in the fridge. These should keep for up to 5 days.
