Balsamic plum crumble with vanilla ice cream

INGREDIENTS

For the plum base:

5-6 plums

60ml balsamic vinegar 45ml (3 tbsp) red wine 125ml maple syrup or honey 5ml (1 tsp) cinnamon 30ml (1 tbsp) almond flour 30ml (2 Tbsp) chia seeds Pinch of salt

For the oat crumble: 125ml (1/2 cup) oats 125ml (1/2 cup) almond flour 45ml maple syrup or honey 45ml (3 tbsp) butter 125ml mixed nuts, chopped

METHOD

Pre-heat the oven to 160°C. Halve the plums and remove the pips. Place the plums, balsamic vinegar, red wine and maple syrup in a small saucepan and cook on a low heat for about 10-15 minutes. The sauce should be slightly reduced and the plums cooked down.

Once cooked, turn off the heat and mix through the cinnamon, almond flour, chia seeds, then add a pinch of salt.

Place the plum mixture into a baking dish of your choice and allow to cool slightly.

Now for the oat crumble: combine all ingredients and mix through.

Scatter the crumble topping over the plum base. Bake for about 10-12 minutes or until bubbling and golden on top.

Serve with vanilla ice cream.

NAIROBI: Kenya launched yesterday a $34 million (R498m) project aimed at cushioning the effects of drought caused by climate change, targeting communities living in arid regions of the country.

Finance and Environment ministry officials said the five-year Green Climate Fund would go towards helping 620 000 people in 11 regional counties – accounting for 80% of the country’s land mass – and would aim to restore over 500 000 hectares of rangelands.

Kenya loses 2-2.4% of its GDP annually due to effects of climate change, such as drought and floods, according to a 2018 Kenya National Bureau of Statistics study.