Alpha Gal Friendly Cinnamon-Walnut Baked Plums with Almonds
Baked stone fruit is one of those desserts that feels far more impressive than the effort involved, and these warm, caramelized plums deliver on every level. The cut sides get brushed with melted coconut oil, maple syrup, and cinnamon before going into the oven, which coaxes out the plums' natural sweetness and turns the juices into something almost jammy. A mounded topping of walnuts and almonds seasoned with ginger, cinnamon, and a pinch of sea salt goes golden and fragrant as it bakes, adding crunch and warmth against the tender fruit. For anyone navigating alpha-gal syndrome, this recipe is a genuinely easy win — every ingredient is plant-based, and there's no meat, dairy, or hidden animal-derived additives to second-guess. The optional honey drizzle at the end is a lovely finishing touch that ties the whole thing together without overwhelming the natural flavors. Serve it straight from the baking dish while it's still warm and the nuts are still crisp, and don't be surprised if people ask for seconds.
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Learn more →Ingredients
4 servings
For the plums
- 4 ripe but firm plums, halved and pitted
- 1 tbsp coconut oil, melted
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
For the topping
- ½ cup raw walnuts, roughly chopped
- ¼ cup raw almonds, roughly chopped
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tbsp coconut oil, melted
- 1 pinch fine sea salt
For serving
- 1–2 tsp honey, for drizzling (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the plum halves cut-side up in a 9x13-inch baking dish, fitting them snugly so they hold their shape.
- 2
Stir together the 1 tbsp melted coconut oil, 1 tbsp maple syrup, and 1/2 tsp ground cinnamon in a small bowl, then brush or spoon the mixture evenly over the cut faces of the plums.
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