Plum Salad with Crema di Balsimico, Basil, Black pepper served with Whipped Crème Fraiche and Almond Brittle
- Yield: 4 servings 1x
Ingredients
Scale
Plum salad
- Around 40 / 600g / 21 oz small plums
- 3–4 crema di baslimico or baslamic vinagear and some liquid sweetener
- A pinch of black pepper
- A large handful chopped basil
Almond brittle
- 1 tbsp / 30g nut butter of choice
- 3 tbsp / 25g coconut sugar
- 1/2 tbsp / 8g coconut syrup or other liquid sweetener
- 1/2 tbsp milk of choice
- 1/2 tsp vanilla essence/extract
- A generous pinch of salt
- 1 tbsp flour
- 1,25 dl / 1/2 cup / 50g almonds, in chips or slivered
To serve
- Crème fraiche (I used Oatly’s) or cream of choice, whipped
Instructions
- Pit the plums and cut in quarters. In a bowl gently mix all the ingredients, and set aside.
- Preheat the oven to 150ºC / 300ºF, and line a baking pan with parchment paper.
- In a small sauce pan over low to medium heat, combine the nut butter, coconut sugar, syrup, milk, vanilla, and salt. Once the sugar has dissolved, add the flour and cook for 2-3 more minutes. Add the almonds to the pan and stir until all coated with the caramel.
- Take the pan of the heat and let the mixture cool for a minute or two. Quickly shape into 9 balls, place them on the baking tray and flatten out as much as possible. The brittle won’t expand/flood out due to the lack of saturated fats in the nut butter. Bake for around 10 minutes, take out and let cool.
- To assemble, portion the fruit salad between four bowl and serve with a dollop of crème fraiche and almond brittle. Enjoy!
Keywords: Plum fruit salad, vegan, balsamic, almond brittle, gluten free, healthy
Find it online: https://hannaekelund.com/plum-balsimco-almond-brittle/