Low Iodine Cinnamon-Walnut Baked Plums with Almonds
Warm, jammy plums straight from the oven with a golden, spiced nut crust ā this dessert feels indulgent but comes together with a short list of wholesome ingredients. The plums soften beautifully as they bake, their natural tartness balancing the sweetness of maple syrup and the warmth of cinnamon and ginger. A generous mound of walnuts and almonds crisps up on top, giving you that satisfying crunch in every bite. For anyone navigating iodine restrictions, this recipe is a genuinely easy win ā no dairy, no eggs, no seafood, and no iodized salt, just coconut oil, raw nuts, and pantry spices doing all the heavy lifting. The optional honey drizzle at the end adds a floral finish that takes the whole dish up a notch without complicating anything. It's the kind of recipe that looks impressive enough to serve to guests but requires almost no effort to pull off.
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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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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.
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