stove top prune plum candied crisp

It all started with a Groupon. One for local, organic groceries delivered to your home that included two separate deliveries for the price of one. Free food, delivered to the door??!! It was too good to pass up and our first Groupon purchase was made. Hurray!! I had visions of opening the box up to the most beautiful produce imaginable- still dripping with dew it was so freshly picked, golden sunbeams streaming through the window, a choir singing… Perhaps my expectations were a little high. Or were they? The delivery guy arrived on Friday. I opened the door and… Oh!! Hello. I hope the produce looks as good as he does… The he spoke. With an accent. The chorus started to sing. (Seriously- there was opera playing in the background) I took the box, smiled and said thanks. There may or may not have been an awkward attempt at hair tossing. The door closed and I held my breath in anticipation as I peered into the box. Exhale. Disappointment. The greens looked wilty and my supposed bag of onions was not actually a bag, but a stingy, solitary loner. Maybe the really good stuff goes to the regulars? Oh well. We’d make do. Resigned, I started to unpack. And then I saw them. Dark and lovely, hidden at the bottom.

Prune plums. I’m slightly embarrassed to say that I haven’t given plums much of a chance. Blame it on one summer vacation as a child, picking then eating triple my weight in plums… Since then I’ve just passed them by. Anyways- back to the box. The second I laid eyes on those beauties I knew they were destined to become a crisp. A stove top, candied crisp. It was an adventure as I hadn’t thought much about stove top crisps before. Rest assured, now that I’ve visited once, I plan on returning again and again.

Stove Top Prune Plum Candied Crisp

My box came with 15 plums. Because they reduced while cooking, this recipe makes enough filling for 2 people… providing you don’t sample too much of it along the way… seriously. It’s tasty. We managed to save half of our portions for breakfast the next day, but that was mostly due to not wanting to eat 7.5 plums each at one sitting, even though we could have. You could add in other berries or fruits to increase the amount of filling, but I urge you to try it with just plums once. The perfect balance of sweet with a hint of sour is divine. Also. I seriously love crisp topping. So this recipe makes, well, quite a bit. More than enough for two plum crumbles, but if you add more fruits for a larger volume of filling, you’ll be set. We just ate the extra topping up with our hands. Like crumbled bits of oat cookies.

Fruit Filling

15 plums

200 ml apple juice

pinch of salt

2 tbsp maple syrup

1/2 tsp cinnamon

1 tsp vanilla

1 tbsp kuzu diluted in 2 tbsp cold water

Candied Crisp

*if you want to make this gluten free, you could try alternating the rolled oats for quinoa flakes, although the liquid ratios might work a bit differently. Add the water slowly so you can make adjustments as required*

2 cups rolled oats

1/3 cup almonds

1/3 cup pecans

1/4 cup maple syrup

1/2 cup water

1/4 cup safflower oil

1/4 cup brown rice syrup

For the Filling: 

Fill a large pot with water and bring to a boil.

Add half the plums and boil a few minutes until the skin starts to break open, then scoop them out and let them sit in a strainer while you repeat with the rest of the plums.

Once the plums have cooled enough to touch, remove the skins and seed. The plums are easy to half- just press your thumb in near the top then slide it down along the seam. The plum will open in half to allow you to easily remove the seed.

I kept the plums in halves, but you can chop them to smaller pieces if you like.

Place the plums in a pan, and add in apple juice. I had an organic sugar free drink box on hand, so I used that. You could use 1/2 cup of apple juice. Use a bit more juice if you’ve added in more fruit.

Over medium heat bring the plums and juice to a boil, add a pinch of salt, then lower to medium low and let the juice and plums reduce for 30 minutes or so.

Add the cinnamon, vanilla and maple syrup. Taste and adjust until you get your ideal balance of flavours. Cook for another few minutes, then, while continuously stirring to prevent lumps, add in the kuzu mixture a bit at a time until you achieve your desired thickness. Cook another minute or two, then add the filling to individual bowls or a pie dish.

For the Candied Crisp:

While the filling is reducing, heat a pan to medium high heat. Toss in the almonds and continuously stir until you can start to smell the nutty aroma. Lower the heat to medium low and continue to stir for a few more minutes. Repeat with the pecans. Set the nuts aside to cool.

Add the rolled oats to the pan, and over medium low heat, stir constantly until the oatmeal looks a bit golden and starts to release  a delicious oat/nut fragrance. It won’t be a dark golden at this stage- don’t worry. The real oatmeal magic happens in a few steps.

Chop the nuts then add to the oats in the pan.

Mix in the maple syrup, water and safflower oil (I’m going to try this next time with almond oil) until the oats are slightly moist. Some might clump together a bit- that’s okay. Continue to stir the mixture over medium heat until things start to look golden brown- 10 – 15 minutes or so.

Turn up the heat to medium high, pour the brown rice syrup over the oats and let the syrup come to a boil. Let it bubble for almost 2 minutes. Stir a couple of times.

Pour the mixture out over a parchment paper covered pan to let cool, then break off the crispy pieces and eat a few while you arrange them on top of the crisp. Alternately you can just spoon the crisp over the filling and allow to cool for a few minutes before serving. Keep some crisp set aside for yummy snacking later that night… day… breakfast…

Karin - October 20, 2011 - 10:07 am

I am drooling at my desk right now just reading this recipe. Those photos! I can’t wait to make this!

Jeremy - October 21, 2011 - 9:26 am

Is it wrong that I want this everyday?

Janine - October 24, 2011 - 9:26 pm

you know me and gluten free, and lady, this recipe is simply LUSH! ugh, jeremy i’m jealous of you, you DO get food like this everyday!! 😛 shauna- terrific photos, absolutely inspiring my dear <3

Emma - November 3, 2011 - 1:14 pm

Sounds and looks amazing!

Where do you find Kuzu in the neighbourhood? Can you recommend a substitute?

I’m loving the recipes, posts and photos – gorgeousness!

x

Shauna - November 3, 2011 - 2:27 pm

Hi Emma- Thanks!! You can find Kuzu at Whole Foods, Noahs, The Big Carrot, and I think they also have it in Bloor West at Foods for Life, and also at the little health food store that’s right beside the No Frills- can’t remember the name right now… Kuzu basically acts as a thickener, but also has some other nice properties like being alkalinizing and soothing! You could substitute arrowroot starch for the kuzu.

Irene Wong - November 25, 2011 - 9:48 pm

Yumm! Fruit crisps are my absolute favourite desserts!

Do you have any alternatives to the almonds and pecans? I’m allergic to tree nuts

Shauna - November 26, 2011 - 12:05 pm

Hi Irene! Yes- try using toasted pumpkin seeds or sunflower seeds, even adding in sesame seeds- or a mix of all three. You still get a nice satisfying crunch- without the nuts! Go seeds!!

A Thanksgiving taste of summer- No Bake Lemon Millet Mini “Doughnuts”

This past weekend, Canadian Thanksgiving, was a decadent treat for weather. A Thanksgiving picnic in the park was just what the weather ordered, and we were happy to oblige. Kinpira stuffed sushi, fresh local apples, and my husband’s amazing macro take on oatmeal raisin cookies. Simple- yes. But with our packed schedules it was just what we needed. An afternoon with each other, breaking in our new picnic blanket with simple and lovingly made food, catching up on good fiction and absorbing as much vitamin D as the sun could give us. It was a nontraditional celebration of Thanksgiving, a day more commonly spent busily in the kitchen, oven blasting extra (and welcomed) warmth. It was a spontaneous celebration we embraced and instead of thinking about the winter that’s coming, we feigned ignorance and delightedly baked our bodies in the heat of the sunshine. Which brings me to these lemony kisses of deliciousness. They were perfect for the relaxed vibe of our weekend and we ate them as dessert…. as breakfast… as a snack… Enjoy them however you like, on these last windows-thrown-open days of  summer.

No Bake Lemon Millet Mini “Doughnuts”

 

1 Cup Millet

3 Cups Apple Juice

pinch of salt

Zest of one Lemon- I wanted these really lemony. You could use less zest for a more subtle flavour.

Lemon juice to taste- I squeezed about 1/4 of the lemon

Maple syrup or brown rice syrup to sweeten, to taste- optional

 

1. Rinse the millet in a bowl then strain out the water. Repeat until the water is mostly clear.

2. Soak the millet overnight in the apple juice.

3. Bring the millet and apple juice to a boil, add the pinch of salt, then lower the heat and cook on medium low for 40 minutes to an hour- you want the millet to be soft and not at all crunchy. I find the time varies depending on the type of stove you have, and where your medium low setting is. You might have to add a bit of water during the cooking time. Just check the liquid level occasionally.

4. When the millet is cooked, add in the lemon juice, lemon zest, sweetener, and mix. Taste it here to make sure you have your desired balance of lemon flavour and sweetness.

5. Pour the millet into your pan of choice- I used mini doughnut pans for these, but you could easily use mini cupcake tins or a shallow tart pan if you want a thin cake instead- and let the mixture cool. Once cooled, remove from the pan and enjoy.

 

If you’re eating more widely, these would be amazing with a bit of dried coconut mixed in.

Victoria @ Gluten/Dairy Freedom! - October 11, 2011 - 2:06 pm

Shauna, these look amazing! Lets do that joint recipe/blog post soon!

Shauna - October 11, 2011 - 2:38 pm

Hi Victoria!! Thanks so much- yes they are quite tasty if I do say so myself….. I would love to do a joint post soon!! Let me build my content a little more, then we can go for it! We should definitely meet up soon though to go over ideas, and catch up in general!! It’s been too long!!

Karin Thomas - October 13, 2011 - 9:42 am

YUMMY! I’m going to have to try these out soon. Where did you find that cute little doughnut pan? Coconut would be amazing in these!

T Jones - October 13, 2011 - 12:25 pm

Beautiful!!!
You created such a healthy and yummy cake.
Thank you for sharing us the great recipe!

Shauna - October 13, 2011 - 1:41 pm

Hi Karin! I found the little pan at Kitchen Stuff Plus… I bought it last February, so I’m not sure if they are still there. I should drop by and see though… I only bought one- which is definitely not enough when mini doughnuts are on the menu!!

Karin - October 14, 2011 - 3:58 pm

This may be a silly question, but….do you leave the bowl of millet out on the counter while soaking overnight or do you put it in the fridge to soak? I’m wondering if the cold would make a difference to the end product.

Shauna - October 14, 2011 - 4:05 pm

Hi Karin! No- not a silly question at all! Normally when I’m soaking grains or beans in water I just leave them on the counter overnight, covered with a cheesecloth or a sushi mat. However, for the millet soaking in apple juice I do put it in the fridge. Enjoy!!

Rachael - October 16, 2011 - 9:59 am

These look beautiful! I was wondering, would orange juice work at all? My daughter can’t drink apple juice. Thanks!!

Shauna - October 18, 2011 - 3:40 pm

Hi Rachael. Thanks! I would suggest trying peach or pear juice if you can’t use apple. Hope that helps!!

Janine - October 24, 2011 - 9:27 pm

YESSS!!! finally!! omg i miss doughnuts!! LOL rockstar yet again!

Ting - November 5, 2011 - 1:41 pm

Shauna – these look beautiful! Is maple syrup considered to be more wide than barley/brown rice syrup?

Shauna - November 9, 2011 - 4:04 pm

Hi Ting,
Yes- maple syrup is definitely more wide…. it’s an occasional use item really- but I like it when making things for non macro people, or helping people transition. Still- it is processed and does cause the blood sugar to rise rapidly. But oh it is ever delicious!!!!

Rita Haas - February 10, 2012 - 1:34 pm

Shauna, I LOVE your website and refer to it regularly. Why do these donuts look like they are frosted? Is there something you’re not telling us?

Is this your take off from Bettina’s pear tart? I’ve made that several times already.

Keep up the good work!

Rita

Shauna - April 13, 2012 - 10:48 am

Hi Rita!! thank you!! lol- the donuts are not frosted…. maybe the lemon makes them appear that way? but now that you mention it a macro-fied frosting on these would be delicious!!! I’ll keep you posted as I develop one!!

Alex - October 14, 2012 - 7:28 pm

great recipe Shauna! any suggestions for storage?

I used chopped dates and cinnamon instead of lemon juice and zest, and it turned out great. I was searching for a millet apple bake, but this is what I was really looking for.

Unsolicited advice warning!
to more thoroughly clean millet of unhealthy substances, it is good to soak it overnight at room temp, and then rinse very well. I prefer millet slightly fermented, so I leave it out for a day or two, rinsing to keep it fresh.

Magic Dressing

When I was studying at the Kushi Institute we were subjected to eating three amazing meals a day. I know. The horror. The food was delicious and prepared with the kind of thought and care you can taste in every bite. Some dishes were especially amazing. Laugh out loud amazing. So amazing we found ourselves unintentionally making an angry face for the simple reason that it seemed impossible that healthy food, healing food, could taste so…. amazing! Like laughter on your tongue, except the laughter slipped down merrily into your stomach instead of singing out, whirling into the air.

 

Just two ingredients, toasted pumpkin seeds and umeboshi, combine to make this perfectly rich, salty and slightly sweet dressing. You could add tahini, scallion, parsley, lemon zest… it’s flexible. Add more water if you like your dressing pourable, less if you prefer to slop it on thick with a spoon. It’s fantastic on brown rice or vegetables, roasted squash, a big dollop on broccoli…. anything goes. Definitely worthy of the angry face, it’s called Magic Dressing for a reason.

 

Magic Dressing
1 cup unroasted pumpkin seeds
2 umeboshi plums, or 1.5 tbsp umeboshi paste. You can use more for a stronger taste.
water to achieve desired consistency

 

1. Sort and wash the pumpkin seeds. To wash, place the seeds in a strainer then place the strainer in a larger, water filled bowl. Gently swirl the water around with the pumpkin seeds using your hand. Drain and repeat until the water is just about clear.

2. Pre-heat your pan (stainless steel is best) over a medium-high heat. Transfer the pumpkin seeds to the pan and with a wooden spoon or flat rice paddle, gently stir the seeds up and down then side to side until most of the water has evaporated. Reduce the heat to medium low and continue to move the seeds until they are fragrant and start to pop. Don’t let them burn or the flavour becomes bitter.

3. Spread the seeds on a plate to allow them to cool. Once cool, place in a food processor or blender and blend until they become powder.

4. Chop the umeboshi plums into small pieces and add to the blended seeds, or add the umeboshi paste. If you’re adding any extras, add them here.

5. Blend for a few more seconds, or until mixed. Add water and blend to achieve the desired consistency. Use within a few days, if it lasts that long!

Yoon Seo Lee - October 1, 2011 - 9:49 pm

Great! love your blog~especially the pictures is really sweet!also ahuot you it’s so cute&lovely.
wow! your blog title amazing, loooooove it!
but I just would like shere my one opinion
The title font might another thing is more suitable~!
congratulation from 0Korea.

Karmen - October 1, 2011 - 11:55 pm

Amazing :) It’s going to take all my willpower to NOT eat the whole container. The only thing stopping me is wanting some leftover for tomorrow :)

Flor Marques - October 6, 2011 - 10:38 am

Beautiful and delicious!
Wishing you all the best dear shauna 😉

Angela - October 23, 2011 - 1:21 pm

Shauna, I have left my food processor on the counter thinking to make the sauce. Finally got around to doing it today. OMG! This is so fabulous.
Is it your own creation or something that came out of Level 2 or 3?
Thank you for starting this wonderful blog.

Shauna - October 24, 2011 - 11:41 am

Hi Angela! I’m so happy to hear from you- and that your tried and loved the dressing!! There are lots of different versions of this- some call for ume vinegar, some tahini, some lemon… I kept mine simple and basic. The goal was to give a nice foundation that everyone could then play on and adjust to their mood whenever they make it… sometimes you just neeeeed a bit of lemon or tahini…. !!

Damn Good Salad » She Cooks Macro - January 6, 2012 - 4:54 pm

[…] Magic Dressing […]

[…] with toasted pumpkin seeds. Tip! make a big batch of those so you have some to snack on and some to make a dressing for your veggies later on in the […]

A Week With Mom » She Cooks Macro - May 11, 2012 - 9:30 am

[…] this dressing is delicious on all sorts of things […]