Autumnal Plum & Ginger Breakfast Feast

Recently we escaped for a weekend to a little camp spot up in the Catskill Mountains. Little did we know, a storm was rolling in so the night was spent bundled up listening to rain on the tent roof.  Luckily, we managed to squeeze in a campfire before the rain hit and cooked up this recipe with the bunch of plums we'd lugged with us. Cooking the fruit over the campfire adds a little smokiness, and combined with ginger it even tastes like fall. 
The raw granola happens to be paleo which is pretty cool, plus I think would make a great crumble topping... next time, plum crumble!

Plum & Ginger Compote with Raw Granola (serves 2-3)

Raw Granola Ingredients     

• 1/4 cup chopped or slivered almonds
• 1/4 cup walnuts
• 1/4 cup hazelnuts or cashews
• 1/4 cup pinenuts
• 1/4 sunflower seeds
• 1/4 cup raisins or other dried fruit
• 1/4 dried coconut
• 2 Tbsp chia seeds

Plum & Ginger Compote Ingredients 

• 4-5 dark ripe plums 
• 2 cm piece of fresh ginger, chopped or grated
• 1 tbsp coconut sugar
• Yoghurt or Coconut Yoghurt to serve
• About 1/2-1 cup water

Method:

At home: 

1. Place all raw granola ingredients into a small Ziploc and shake to combine.

At the camp: 

1. Slice plums into wedges and put into a saucepan with coconut sugar and chopped or grated ginger, plus a little of the water.
2. Bring to a boil then let simmer over the fire, stirring when needed to stop it sticking, add more water if needed but the plums should begin to release moisture as they cook.
3. Once the plum pieces and soft and begin to break down, remove from heat and serve with raw granola and yoghurt.

Recipe & Images By Emily Hlavac Green

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