Plum cake with healthy crumbles

<strong>Yeast dough:</strong>

• 150 ml (3/4 cup)  soy milk
• 30 gr (1/8 cup) coconut blossom sugar
• 1/2 pack (approx. 4 gr / 0.14 oz.) dried yeast (or 1/4 dice fresh yeast)
• 250 gr (2 cups) spelt or wheat flour
• 1/4 tsp salt

<strong>Crumbles</strong>

• 100 gr (3.5 oz.)  dates (Medjoul – very soft)
• 100 gr (3.5 oz.) rolled oat
• 1 tsp cinnamon
• 2 Tbsp coconut oil

<strong>Topping:</strong>

• 2 Tbsp ground hazelnuts
• 500-600 gr (17-21 oz.) fresh plums

<strong>Yeast dough:</strong>

1. Gently stir in sugar and yeast in the slighty warm (not too hot) milk until dissolved
2. Add flour and salt and knead to a smooth dough
3. Cover it up and let the dough rise at a warm spot for approx. 2-3 hours (the less yeast, the longer the rising time)

<strong>Crumbles:</strong>

1. Pit the dates and put them in a mixer/food processor along with the oat flakes and mix them until you have a crumbly mixture
2. Add cinnamon and coconut oil

<strong>Topping:</strong>

1. Knead the yeast dough once more and then place it into a round baking pan (approx. 30 cm / 12“ ø) – if you want to bake a whole baking pan, then double the ingredients
2. Sprinkle 2 Tbsp hazelnuts on top of the dough
3. Wash and pit the plums and place them on top of the dough
4. Sprinkle the crumbles on top of the plums
5. Bake the cake at 180°C (356°F) for about 25-30 minutes