Rosemary-Roasted Plums with a Cardamom Sprinkle
  • 8 ripe plums - sliced in half and pitted
  • 2 tablespoons coconut sugar
  • 2 tablespoons chopped rosemary
  • ¼ cup toasted pumpkin seeds - roughly chopped
  • 2-3 cardamom pods - shells discarded, ground in a mortar and pestle
  • 1 tablespoon cacao nibs (optional)
  • vanilla ice cream or plain yogurt - for serving
  1. Preheat oven to 375° F (190° C). Prepare a parchment paper-covered baking sheet.
  2. Place the plums on the baking sheet, cut side up. Generously sprinkle each plum with the coconut sugar and rosemary. Put in the oven and roast for 20-30 minutes, until soft throughout.
  3. Meanwhile, combine the pumpkin seeds, cardamom and cacao nibs in a small bowl.
  4. Serve the plums with ice cream/yogurt, sprinkled with the pumpkin seed cardamom mixture.
Recipe by Golubka Kitchen at