Ingredients

• 1/2 cup fine cornmeal
• 1/2 cup fine rice flour
• 4 tbs Mayvers Chia+ Immune Spread (discontinued, use Mayver’s Almond and Chia spread instead)
• 6 tbs Creamed Manuka Cinnamon Honey or rice malt syrup
• 1 tsp baking powder (make sure it’s gluten-free)
• 1/2 tsp baking soda
• 1 cup minus 1 tbs creamy coconut milk (75% coconut extract)
• 1/2 cup homemade applesauce*

Apple Sauce:

• 3 lbs apples
• 1 teaspoon cinnamon
• 1 pinch nutmeg
• 1 1/2 cups water
• 2 thin lemon slices
• 1/4 teaspoon salt

Method

To make the apple-sauce,peel and core apples. Cut apples into approximately 2 cm cubes.

1. Add all ingredients to pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes or until the apples have softened significantly.
2. Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary. Remove lemon slices. Mash with a potato masher or use a food mill for a smoother consistency. Set aside for 10 minutes.
3. Whisk all the dry ingredients in a bowl. Add the coconut milk and applesauce and mix well. Let the batter rest for 15 minutes during which it will thicken a little, as the cornmeal and rice flour absorb moisture.
4. After the initial 5 minutes, preheat your oven to 180°C and prepare the fruit. Wash and pat dry 4 medium purple plums. Cut them into quarters.
5. Lightly grease the bottom and about an inch up the sides of a 23 cm square pan with coconut oil. Pour the batter in the pan and even out the surface with the back of a spoon. Arrange without pressing the quartered plums cut side down, 4 in a row.
6. Bake for about 30 minutes until a toothpick inserted in the centre comes out clean. You can switch the top heat off for the last 10 minutes and kept only the bottom heat, so that the cake remains yellow-golden on top.