Barley Free Cinnamon-Walnut Baked Plums with Almonds
Ripe plums transform in the oven into something almost jammy ā their natural sweetness deepening and their juices bubbling up around the edges in the most irresistible way. A quick brush of coconut oil, maple syrup, and cinnamon on each cut face gets the caramelization going, while a mounded topping of walnuts and almonds toasted with ginger and sea salt adds crunch and warmth in every bite. The whole thing comes together with pantry staples and zero grains of any kind, so there's no need to scrutinize labels or swap anything out ā it's naturally free of barley and any related grain concerns from the very start. A finishing drizzle of honey (totally optional, but highly recommended) pulls the sweet and spiced notes together beautifully. Serve it straight from the baking dish while it's still warm and the nuts are fragrant ā it works as a stunning dessert, a special breakfast, or an elegant brunch centerpiece. The recipe is forgiving and unfussy, but the results look and taste like you put in serious effort.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the plums
- 4 ripe but firm plums, halved and pitted
- 1 tbsp coconut oil, melted
- 1 tbsp maple syrup
- Ā½ tsp ground cinnamon
For the topping
- Ā½ cup raw walnuts, roughly chopped
- Ā¼ cup raw almonds, roughly chopped
- 1 tbsp maple syrup
- Ā½ tsp ground cinnamon
- Ā¼ tsp ground ginger
- 1 tbsp coconut oil, melted
- 1 pinch fine sea salt
For serving
- 1ā2 tsp honey, for drizzling (optional)
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!