Put the seed mix, coconut powder and flaxseed in a blender and blend it all together. It doesn't have to become a powder. I like to leave it fairly raw.
Cut each plum into 8 parts and remove the stone.
Place the shortcrust pastry on a round baking sheet and poke holes in the base with a fork.
Put the coconut powder and seeds on the pastry base.
Place the "wedges" on the base starting from the outside.
Roll up the edges of the pastry.
Add a drizzle of agave syrup over the plums and sprinkle with a tablespoon of brown sugar.
Bake the cake for 45min-1hour or until the pastry is golden brown.
Remove from oven and let stand for 5-10 minutes before serving.
Notes
Tip:This plum tart will be perfect served with vanilla ice cream. A delight!!!