Crust:
1 1/2 cups flour or a gluten-free flour mix
1/2 cup nut flour
1/4 cup honey
1/2 cup butter
Filling:
1 1/2 cups flour or a gluten-free flour mix
1/2 cup nut flour
1/4 cup honey
1/2 cup butter
Filling:
1/4 cup corn starch
2 Tbls honey
1 tsp. baking powder
1 lb plums
4 eggs
Preheat oven to 350 F. Grease a 9x13" cake pan.
Stir together the flour and nut flour. Cut honey and butter into the flour until there is no more fine powder and it can be pressed together into dough. Press dough evenly into the bottom of the pan. Bake for 12-15 minutes, or until lightly browned.
When the crust is baking, remove the stones from the plums, then combine the corn starch, honey, baking powder, plums, and eggs in a blender. Blend until liquefied.
Pour the filling over the hot crust, and bake for 20-25 more minutes.
2 Tbls honey
1 tsp. baking powder
1 lb plums
4 eggs
Preheat oven to 350 F. Grease a 9x13" cake pan.
Stir together the flour and nut flour. Cut honey and butter into the flour until there is no more fine powder and it can be pressed together into dough. Press dough evenly into the bottom of the pan. Bake for 12-15 minutes, or until lightly browned.
When the crust is baking, remove the stones from the plums, then combine the corn starch, honey, baking powder, plums, and eggs in a blender. Blend until liquefied.
Pour the filling over the hot crust, and bake for 20-25 more minutes.
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