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We all know that roasting vegetables draws out their sweetness, and the same is true with roasted fruit. So just a small serving of this simple, seasonal recipe will satisfy your sweet tooth — without a blood sugar crash half an hour later.
It’s well known that sugar causes inflammation in the body, but it’s especially relevant for people with autoimmune disease. Even sugar in the form of fructose can be detrimental to our healing so it really is wise to eat as little as we possibly can. Having said that there are many nutrients to be found in fruits, so I like to look for ways to include them in my diet, but healthily so.
As I’ve said already in this post, cinnamon is a useful spice to keep in the cupboard because it increases the uptake of glucose into the cells. This means it’s helping to guard against insulin resistance, pre-diabetes and, of course, diabetes itself. Adding fat slows down the absorption of glucose into the blood stream in the first place, so if you’re on the lookout for a healthy treat, serve this with a scoop of AIP ice cream or coconut yoghurt and look no further.
- 4 red plums
- 4 figs
- 12 cherries
- 1 tbsp + 1 tsp raw honey
- ¼ tsp cinnamon
- Preheat the oven to 380F.
- Start by cutting the figs in half lengthways. Halve and remove the stones from the plums, but keep the cherries whole (don't forget to tell people there are stones left in). Place the fruits into a small roasting pan, cut side up in the case of the figs and plums.
- Put the honey and cinnamon into a small pan and mix well. Put over the gentlest of heats and warm just until you get an easy pouring consistency. Pour ¼ cup filtered water into the pan and drizzle the honey mixture over the fruits. Place into the oven for 25 minutes until the fruits are softened and the pan juices slightly syrupy. Remove from the oven and allow to cool.
- Serve with AIP ice cream or coconut yoghurt, if desired.