Plum and Poppy Seed Pie
What the plum?
Plum and poppy seed pie is a Czech classic, and here you’ll find it in a healthier, vegan and gluten free version and just as good, as the original. We were also using coconut sugar for extra sweetness and better dough texture. But of course you can swap the coconut sugar for another sweetener of your choice, if you’d rather. So why not make it even healthier, by using just rice syrup or *barley malt extract? It will work just as well and won’t taste that much different. We did have some coconut sugar to use up and that’s why it went in there. The result actually wasn’t especially sweet with it, as we originally thought. So definitely worth trying, if you’ve never used coconut sugar before. It is very similar in taste to brown sugar but milder.
*(Please be aware that malt is not GF.)
The plum and poppy seed combination is a great match that Czech baking is very well known for. You can find examples of it at local farmer’s and other markets. It usually comes in a rounded shape and looks like a smallish tart with sweet poppy seed filling. The filling is normally made with finely ground seeds, butter or milk and sugar. We call it Kolache:) Ah, the nostalgia!
Nutritional value of poppy seeds
The seeds are a rich source of thiamin, folate and a bunch of minerals, including calcium, iron, magnesium, manganese, phosphorous and zinc. This nutritional profile is similar to other type of seeds also. So guess what? The best thing for joint pain is eating variety of seeds on daily basis!
Poppy seeds are also high in protein and have a high fat content. Keep in mind though, that this is actually the good type of fats. The essential fatty acids within the seeds (otherwise known as omega fats) are important for our skin, joint and brain health. It’s especially important for kids brain development. The body doesn’t make these fatty acids and so we can only obtain them through our diet, or supplementation. All the more reason to make this cake!
Note: this makes a large baking tray. If there is only one or two of you, that’s going to be eating it, we recommend halving the ingredients amount.
25 minPrep Time
40 minCook Time
1 hr, 5 Total Time
Yields 2 small/ medium baking trays
- 2 tbsp chia seeds
- 80 ml water for soaking the chia seeds
- 40 g millet flour
- 260 g buckwheat flour
- 125 g almond meal (ground almonds)
- 2 tsp baking soda
- pinch of salt
- 50 g coconut sugar
- 100 g rice syrup
- 3 tbsp oil
- 2 tbsp apple cider vinegar
- 220 ml water
- 2 tbsp ground seeds (flax, pumpkin etc)
- fine oats (GF) or rice breadcrumbs
- 600 g plums (before pitting)
- 4 tbsp raisins
- 4 tbsp ground poppy seeds
- few splashes of mirin
- more rice syrup for drizzling
- Mix the chia seeds with 80 ml water and let it stand. Stir occasionally.
- Pit the plums and slice them into wedges (making about 6-8 wedges per plum).
- Preheat the oven to 170°C (fan).
- Oil the baking tray. Dust the oiled surface with breadcrumbs or oats, shake to distribute, and then shake out the excess.
- Mix all the dry ingredients for the batter together, taking care to distribute the baking soda evenly.
- Then mix all the wet ingredients for the batter, again making sure everything is evenly distributed.
- Combine both wet and dry parts of the batter.
- Scrape this out into the prepared baking tray, using a palette knife or a wet spoon to distribute it and smooth it out. Don't make this too high, this amount is for a full sized oven tray or two smaller baking trays.
- Sprinkle the surface with raisins evenly, leaving about a cm or half an inch from the edge of the baking tray.
- Cover the raisins sprinkled surface with plums, making neat rows, leaving an edge. Place them close to each other, overlapping slightly.
- Dust evenly with poppy seeds, sprinkle with mirin and drizzle with rice sirup.
- Bake for 30-40 minutes. Test with a skewer.