Thyme Lavender Plum Cakes

By: Rose Marie Jarry

Ingredients

• 6 plums
• 2 tablespoons flax seeds
• ½ cup plum juice
• 2 tablespoons tapioca flour
• 1 cup gluten free flour (pea, quinoa, broad bean, rice or others)
• ½ cup organic cane sugar
• 1 ¼ cup coconut or almond milk beverage
• 1 tablespoon vanilla extract
• 1 tablespoon baking powder
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh lavender leaves or 1-2 drops of essential lavender oil

Directions

1. Pre-heat the oven to 350F.
2. In a bowl, add the ground flax seeds and let them soak in the ½ cup of plum juice for 3-5 minutes.
3. In a big bowl, mix together the sugar, milk and extract. Add the soaked flax seeds and herbs.
4. Incorporate the flours into the mixture and continue stirring for 1 minute.
5. Grease a muffin pan of 12 servings and pour the mixture into them. Don’t fill them up all the way, leave a little bit of space at the top.
6. Slice each plum and lay them on each small cake.
7. Bake them for 30-40 minutes. Depending on your oven, you may want to check at 30 minutes to see how they look. Leave them in the oven for 5-10 minutes if they seem like they need more time. Use a toothpick to check if it is ready.
8. These will stay good for 24 hours or more if kept in the refrigerator.