1 hour


10 ripe yellow plums

3/4 cup almond flour

1/2 cup buckwheat flakes

1/2 cup gluten free oats

2 tbsp extra virgin olive oil

1 pinch sea salt

1 tsp cinnamon

2 sprigs fresh rosemary

1/2 cup chopped hazelnuts

1 tsp raw honey



Preheat the oven to 350F. Wash and slice the plums into quarters. Add to a medium sized baking dish. In a mixing bowl, add almond flour, buckwheat flakes, gluten free oats, olive oil, sea salt, cinnamon and honey. Mix well until a crumble forms. Spread the crumble evenly over the plums. Add the fresh rosemary and hazelnuts. Back for 45 minutes until the crumble is brown and plums are thoroughly cooked through!


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