Ingredients

Plum Puree

9.5 oz

Eggs Or Flax Eggs

2 large

Almond Extract

2 Tsp

Oat Milk

1 3/4 Cups

Maple Syrup Or Honey

1/3 Cups

Olive Oil

2 Tbsp

Rolled Barley

3 1/4 Cups

Ground Cardamom

1½ tsp

Baking Powder

1 Tsp

Flaky Salt

¼ tsp

Fresh Blackberries

7 oz

WS

Whipped Skyr

Hazelnuts

Honey

Cooking Steps

1. 01

   Heat the oven to 190C.

2. 02

   In an oven-safe baking dish, whisk the plum puree, eggs or flax eggs, almond extract, oat milk, honey, and olive oil until glossy.

   Plum Puree9.5 oz

   Eggs Or Flax Eggs2 large

   Almond Extract2 Tsp

   Oat Milk1 3/4 Cups

   Maple Syrup Or Honey1/3 Cups

   Olive Oil2 Tbsp
3. 03

   Fold in the barley, cardamom, baking powder, and salt, then scatter most of the blackberries across the top.

   Rolled Barley3 1/4 Cups

   Ground Cardamom1½ tsp

   Baking Powder1 Tsp

   Flaky Salt¼ tsp

   Fresh Blackberries7 oz
4. 04

   Bake for 38 minutes, until the edges pull away from the dish and the centre springs back when pressed.

5. 05

   Rest for 9 minutes, then finish with whipped skyr, toasted hazelnuts, the last berries, and a thread of honey.

   Whipped Skyrto serve

   Hazelnutsa small handful

   Honeyto finish