Gluten-free semolina pudding with stewed plums
Prep time
Cook time
Total time
Serves: 2
For the semolina:
  • ⅓ cup of brown rice grits (60g)
  • 1 cup (250 ml) of (gluten-free) oat milk or any other milk you like
  • ½ organix lemon, ½ teaspoon lemon peel and 1 teaspoon of lemon juice
  • 1 tablespoon of maple syrup (or raw honey)
  • 1 pinch of vanilla powder
  • 1 pinch of cardamom
  • 1 pinch of sea salt
For the stewed plums
  • 350 g of plums (or damsons)
  • about 3 tablespoons or more of water
  • a pinch of cinnamon
  • a drizzle of maple syrup (optional, only when the fruits are not ripe enough)
To top:
  • A handful of chopped almonds
  1. For the plum compote, remove the stones of the plums and heat them in a pan over medium heat. Add the water and simmer the plums on medium heat for about 10 minutes. Add more water as needed and slowly simmer the plums until soft. If you need it, add a tablespoon of maple syrup. However, I like the plums without any additional sweetness.
  2. While the plums are simmering, place the oat milk with the lemon peel in a small saucepan and bring to a boil. Reduce the heat and stir in the lemon juice, vanilla, and maple syrup. Then add the brown rice grits while stirring constantly. Stir everything for about 30 seconds and then pour it directly into two dessert bowls.
  3. Enjoy the semolina pudding with the warm plum compote. Garnish with cinnamon and enjoy while still warm.
Recipe by Heavenlynn Healthy at