Ingredients
- 1 tbsp of milled flaxseed
- 130 g of plain gluten-free flour
- 1 tbsp of xanthan gum
- 0.5 tsp of sea salt
- 90 g of light soft brown sugar, plus 1tsp for sprinkling
- 1.5 tsp of ground cardamom, (or grind the seeds from 4-5 cardamom pods)
- 140 g of dairy-free butter, chilled and diced
- 800 g of plums, destoned and roughly chopped
- 2 tsp of ground cinnamon
- 1 tsp of ground nutmeg
- 130 g of gluten-free oats, blitzed to a flour consistency
Method
Step 1
Mix the flaxseed with 2tbsp water in a cup; set aside for 5 mins to thicken. Meanwhile, put the oats, flour, xanthan gum, sea salt, 50g of the sugar and ½tsp of the cardamom in a bowl.Step 2
Add the thickened flaxseed and the butter; combine with your hands until crumbs form. Put half the mixture into a 20cm round tart tin; use the back of a spoon to press it into the base and sides. Pierce all over with a fork and chill in the fridge for 15 mins. Preheat the oven to 190°C/170°C fan/gas 5.Step 3
Meanwhile, take the remaining mixture and form a chunky crumble by scrunching some of it together with your fingers; set aside.Step 4
Add the plums to a pan with 40g of the sugar, the cinnamon, nutmeg and remaining cardamom and stew for 10 mins on a medium-low heat, until the plums soften and release their juices.Step 5
Remove the pastry case from the fridge and spoon in the stewed plums. Top with the crumble in a ring pattern, so that the fruit centre is exposed. Sprinkle the remaining 1tsp of sugar on top and bake in the middle of the oven for 40 mins, or until golden and the fruit is bubbling. Serve with dairy-free ice cream. It will keep, covered, in the fridge for 2-3 days; reheat at 195°C/175°C fan/gas 5-6 for 10-15 mins.