It was the first day of school holiday, I was off work and decided to get up early and surprise my little pandas with something nice and yummy so this is how this beautiful almond, sour cherries and raw cacao bites came about.
I had some almond flour but before anything else, I quite fancied some fluffy, and quite almondy, some delicious dessert that was going to be ready before the munchkins were coming downstairs to have a nice breakfast with a glass of kefir.
Said and done, these gluten-free little squares were ready in a flash. Super mama I was called and that was flattering – I still get nice comments – not sure for how long but for now… I still enjoy being appreciated – awweee, aren’t they lovely? My son has just turned a teen but so far… so good 😉
We enjoyed these little squares or bites or whatever you want to call them while still warm this time but they’re good even for a couple of days easily if kept in the fridge and…. if they last of course ;-).
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.
My mum gave me a jar of sour cherries jam so I used some of these. I love anything with sour cherry but sour cherry jam always reminds me of pancakes. It’s the pancakes jam ever since I was a kid.
No cour 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.
I know, I am a little weird when it comes to desserts and I never like them too sweet but what is too sweet for me is nowhere near too sweet for the rest of the world.
Weird, I know so I always have to listen to them, they’re my best judges. I was going to decrease or even to take out the icing sugar to just leave the honey but I was told not to! I assume the cherries being from the jam could have been that extra sweetness but I know for a fact that this made with fresh cherries or any fruits it is not too sweet at all.
In all truthfulness, these were not that sweet and in the end, I feel it worked out perfectly as the cacao gives a nice balance. Oh my, how I like this chocho/cacao- sour cherry and the almonds combo -it’s just divine.
You must make this ASAP so I must reveal the recipe, let’s get these beautiful gluten-free almond, cacao and sour cherries dessert in the oven. Let’s get on with a little baking then, shall we?
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.
- 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
- 1 pinch salt
- 2 tbsp raw organic cacao sieved
- 2 tbsp desiccated coconut optional
Preheat oven at 350F or 175°C fan assisted oven.
Grease or line with parchment a 22-24cm (9-91/2in) oven proof dish.
Melt the butter and set aside. Do not heat too much as you will need to wait for this to cool before using.
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.
Add the melted butter, honey and eggs into it. Mix very well using a hand whisker until homogenised and there are no lumps.
Pour the mixture into the greased/lined oven dish.
Sprinkle the sour cherries evenly on top of the batter.
Bake for about 30-40 minutes, depending on the oven and whether this is fan assisted or not. Since the batter is already brown you will not see when it has browned but slightly touch the middle part of the dish and it should feel nice and set. Maybe even rotate the dish half way while baking to achieve an even baking.
Take out of the oven and allow to cool before removing from the dish.
Dust slightly with some additional icing sugar, cut into nice bite size squares and serve.