With this Raw Plum Crumble Cake you can amaze your guests when you tell them that it’s not baked at all. Maybe after enjoying the cake they’ll come to realize that there’s no reason to bake a cake anymore.
Due to the raw preparation, the nutrients are preserved as far as possible. In addition, the cake is gluten-free, because the dough is prepared with the basis of almonds and buckwheat. You can find more info about buckwheat HERE.
We’re currently in the fortunate position that our plums in the garden are ripe and we’re blessed with a great harvest. We can also prepare plum jams to abundantly enjoy the delicious and healthy plums.
Plums are very rich in vitamins and minerals, contain provitamins A, B vitamins and vitamins C, E and K as well as zinc, copper, calcium and boron.
It’s also worth taking a look at anthocyanins. This is the pigment provides their blue-violet color. Anthocyanins have an antioxidant effect and can prevent obesity, insulin resistance, high blood pressure or high cholesterol levels, as well as slow down aging processes.
RAW PLUM JAM
Mix 500g of plums with 5 dates – are your jam is ready! For a thicker consistency, 1 tablespoon of psyllium husks can be added.
You can find more raw jams HERE.
RAW PLUM CRUMBLE CAKE
for a round pan 10 inches in diameter or a rectangular pan 9 x 9 inches
- 2 cups almonds
- 2 cups dates
- 1 ½ cup buckwheat
- Juice of ½ lemon
- Some lemon zest
- 1 teaspoon cinnamon
- 1 tablespoon xylitol
- 1 teaspoon coconut oil
- 1 ½ pounds plums
- 1 pinch vanilla
- 1 teaspoon cinnamon
- 3 Medjool dates
- 2 – 3 tablespoons psyllium husks
- Soak all dates in water with lemon juice for 2 hours.
- Finely grind almonds and buckwheat in a blender. It’s ideal to use sprouted and redried buckwheat, normal buckwheat is also possible.
- Process the buckwheat flour and 3/4 of the almond flour with the drained dates and finely grated lemon zest in a food processor until a homogeneous dough is formed. If the dough is too dry, add some more of the lemon soaking water.
- Grease the bottom of the cake pan with a teaspoon of coconut oil and press 3/4 of the dough into the cake pan as a base, reserving the rest for the crumble.
- For the topping, chop 1/3 of the plums and spread evenly over the base.
- Process the remaining 2/3 of the plums, vanilla, cinnamon and dates in a food processor to a puree. Add the psyllium husks and blend again briefly. Pour over plums in the pan.
- Work the rest of the dough into crumbles with your hands, adding the remaining almond flour, cinnamon and xylitol, and sprinkle over the topping layer.
- Refrigerate for about 2 hours, the cake should be firm to the touch.
This cake can also be prepared with apples, cherries or other fruits.
As Xylitol is not a raw food product, coconut blossom sugar can be used instead. For more in-depth information, see: Alternative Sweeteners
We wish you much joy in your preparation!
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