Preheat the oven to 355 degrees F (180 degrees C).
In a large mixing bowl, combine Whole Wheat Flour (1 cup), Almond Meal (1/2 cup), Ghee (1/2 cup), Brown Sugar (2 tablespoon), Salt (1 pinch), Baking Powder (1/2 teaspoon), Baking Soda (1/4 teaspoon), Vanilla Extract (to taste), Apple Cider Vinegar (1 tablespoon) and Plain Greek Yogurt (1 tablespoon). The crumb should be just moist, and should come together when you pinch it with your fingertips. Add a 1/2 tsp of yogurt more if required.
Place 2 tbsp into each individual baking dish and press down to make a firm base. Bake for 15 minutes. Cool slightly for 15-20 minutes.
In a glass bowl, toss the Plum (3) with the zest of the Lemon (1/2) and Raw Sugar (2 tablespoon). Reserve. Top the baked biscuit base with the plums, gently pressing down to pack.
While the biscuit base is baking, make the streusel topping. In the bowl of the chopper, combine All-Purpose Flour (3/4 cup), Quick Cooking Oats (1/2 cup) and Brown Sugar (1/2 cup). Add the Butter (1/2 cup) and process briefly to get a coarse pea sized texture.
Using your fingers to spread the streusel evenly on top of the plums, packing down tightly. Bake for 25-30 minutes, until the top is light golden brown. Serve at room temperature garnished with fresh plum slices & a sprig of mint.