Cardamom Flavored Plums with Lemon Cream and Granola Dust
As a kid, I ate plums a lot when they were in season. My grandmother and pretty much everyone else in the village had plums. I think it’s a Bosnian thing. Plums are harvested for number of reasons including jams and rakija, which is an alcoholic drink.
I remember grandma would roast them quickly with a bit of sugar and we would have them with bread for breakfast. Their sour juice meets sugar and you get this perfect balance of delicious comfort food. Because I’ve made a mess of my diet over the holidays, I decided to come up with a lighter version of this dish using granola and lemon cream, which adds that yummy factor.
This is a stripped version of roasted plums as I am choosing not to add any sugar when cooking plums, but you can easily add sugar for a sweeter result. In terms of the granola and the granola dust, it’s something I tend to have on hand because I can buy everything I need in bulk and make my own. Granola dust is showing up in cookbooks and for a good reason. It’s highly versatile and nutritional. I really like Jamie Oliver’s recipe in his latest book Everyday Super Food. What I have here is a quick unplanned version; whereas, his recipe is much fancier made with cocoa powder and dried fruit.
1 dozen fresh plums
2 tablespoons coconut oil
3 cardamom pods, lightly crushed
For the lemon cream:
1 (400ml) can coconut milk
3 tablespoons rice malt syrup
1 teaspoon agar agar
1/4 cup (60ml) fresh lemon juice
For the granola dust:
1 cup rolled oats
1/2 cup mixed nuts, (e.g. almonds, walnuts, cashews, pecans)
1/4 cup seeds, (e.g. sesame, pumpkin, sunflower)
1 teaspoon freshly ground coffee
For the stove-top granola:
1 cup rolled oats
1/8 cup pumpkin seeds
1/8 cup sunflower seeds
1 tablespoon coconut oil
1 tablespoon rice malt syrup
1. Prepare the lemon cream in advance. Place coconut milk, rice malt syrup and agar powder in a medium saucepan and bring to boil while mixing. Reduce heat and let simmer for 15 minutes, whisking often. Remove from heat and once it stops steaming place in a container and refrigerate until it sets. Preferably overnight or at least 3 hours. Once ready, place in a high speed blender with the lemon juice and blend till smooth and creamy. Sometimes the mix sets so well that you actually need to add just a bit of nut milk to it to get the mix going in the blender. Transfer your cream to a container and store in the fridge.
2. Cut plums in half and remove stones. Place in large enough pan that can hold the plums in a single layer. Add oil and cardamom pods; toss to combine. Cook over medium heat for 10 to 15 minutes or until flesh is soft and dish is full of juices. Remove from heat and let cool slightly before serving.
3. To make the granola dust, place all ingredients in a food processor or a blender and simply blend to a rough powder.
4. To make the stove-top granola, toast the oats and seeds over medium heat for 3 to 5 minutes. Add the coconut oil and mix to coat the oats then add the rice malt syrup and mix once again. Remove from heat and let cool before serving.
5. To serve, you can go crazy and make a big bowl or have a bit of granola with plums on the side topped with the lemon cream and sprinkled with granola dust. Garnish with crunchy coconut flakes and let the good breakfast habits begin.
Vegan baking is my way of living mindfully while learning about and using wholesome ingredients to create delicious and balanced baked goodies.