For the jam, wash the plums, take out the pits and cut into small cubes. Heat together with the agave syrup in a covered saucepan for about 10 min. Let them simmer in their own juice.

Meanwhile, open the cardamom capsules and crush the seeds with the handle of a knife or in a mortar. Mix cardamom and vanilla powder in the plum jam.

Remove the pan from the heat and stir the guar gum in thoroughly. Stir 1 minute until the mixture is like a gel. (When using agar-agar, boil the jam again and simmer for 1 minute.)

Put the jam in a hot rinsed glass jar with a screw cap (the rest can be kept out for immediate consumption in a small bowl) and allow to cool.

For the buns, warm soy milk until it's lukewarm.

Sieve the flour into a bowl, make a trough in the middle and crumble in the yeast.

Sprinkle in 40g sugar and pour in the warm soy milk. Leave for approximately 10 minutes until the yeast bubbles.

Meanwhile, chop the cashews coarsely and fry until light brown in a pan without oil.

Peel the banana and mash well with a fork. Combine bananas and nuts with the remaining dough ingredients and add to the dough and knead smooth.

Keep the dough covered in a warm place for about 40 minutes.

Once the dough has doubled in size, lightly grease the baking tin.

Divide the dough into twelve equal portions, each into a ball, put them in the springform pan and let sit another 15 min. covered.

Meanwhile, preheat the oven at 200° (fan oven 180 ° without preheating). Bake the rolls until golden brown in the hot oven (center) for 20 minutes..

Remove, let cool on a wire rack and serve with plum jam.