Gluten Free Almond, Sour Cherries And Raw Organic Cacao Squares
"This Gluten-Free Almond, sour cherries and cacao bites are made from just six basic ingredients, hardly involve any effort in preparing them and are so delicious. I made this gluten free almond cacao sublime dessert before with other fresh fruits like apricots, peaches or apples but never with sour cherries from the jam. This was the first time. No sour cherry jam = no pancakes – that was tough to comprehend as a kid but luckily, with 2 or even three trees at the back of the garden – we were never short of this wonderfully flavoured jam. They were a little sweeter than my general taste and how I personally like my dessert but children and hubby found them perfect and I’ve got to trust them."
Serves20 bites
Preparation Time12 min
Cooking Time40 min
Ingredients
- 270 g almond flour sieved
- 90 g butter melted
- 50 g icing sugar
- 5 eggs
- 50 g gluten free flour
- 120 ml honey
- 20 sour cherries drained of any juice/syrup *
- 1/4 tsp soda bicarbonate
- 1/4 tsp baking powder gluten free
- 1 tbsp lemon juice
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Preheat oven at 350F or 175°C fan assisted oven.
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Grease or line with parchment a 22-24cm (9-91/2in) oven proof dish.
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Melt the butter and set aside. Do not heat too much as you will need to wait for this to cool before using.
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In a larger bowl put together the almond flour, the gluten free flour, the the icing sugar, the soda bicarbonate and baking powder mixed together with the lemon juice, a pinch of salt and the raw organic cacao powder. Mix slightly with a whisker until nicely homogenised.
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Add the melted butter, honey and eggs into it. Mix very well using a hand whisker until homogenised and there are no lumps. Add the coconut flakes if you wish to use.
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Pour the mixture into the greased/lined oven dish.