Saturday, December 17, 2016

Cherry Bakewell Squares

Well, it didn't take too long to blow through my "a recipe every day" statement, did it?  So we'll post two today to try to catch up.  ðŸ˜€

First up, Cherry Bakewell squares.  I first discovered Cherry Bakewells in tart form during a trip to the UK about 10 years ago.  They're not, in my experience, particularly common in North America, although a "British Foods" store near me (which closed this year, sadly), used to sometimes get in the "Mister Kiplings" brand at this time of year.

This recipe does a good job of combining the sweet cherry jam center, almond topping, and a decent pastry, while still managing to remain paleo - and they disappear fast around here!

Ingredients - Jam

  • 1 bag frozen cherries (about 600g)
  • 0.5 cup water
  • 0.25 cup honey
  • juice of half a lemon
  • 1 tablespoon arrowroot, mixed with just enough water to form a slurry
Instructions - Jam
  1. Put everything but the arrowroot in a saucepan, bring to a simmer, and allow to simmer for 20 minutes, stirring occasionally.
  2. When it's slightly thickened and somewhat syrupy, stir in the arrowroot slurry and it should thicken up even more very quickly.
  3. Remove from heat and let cool.
Ingredients - Crust
  • 1.5 cups almond flour
  • 0.5 cup coconut flour, sifted to remove lumps
  • a pinch of salt
  • 2 eggs
  • 0.25 cup coconut oil
  • 2 Tbsp honey
Instructions - Crust
  1. Preheat your oven to 325F.
  2. Put a piece of parchment paper in an 8x8 baking pan so it comes over the top on all sides - it's how you'll lift the completed dessert from the pan.
  3. Mix the first three ingredients together in a bowl.
  4. Add the wet ingredients and mix thoroughly.
  5. Pour the dough into the parchment-lined pan and pat down evenly right into the corners.
  6. Bake for 10 minutes.
Ingredients - Topping
  • 1.75 cups almond flour
  • 0.33 cup coconut oil, melted (but not too hot...)
  • 0.33 cup honey
  • 3 room-temperature eggs, lightly beaten
  • sliced almonds
Instructions - Topping
  1. Basically, combine everything into a bowl and stir well.
Instructions - Assembly
  1. Remove that crust from the oven and make sure it's done.
  2. Increase the oven temperature to 350F.
  3. Pour the jam over the crust and spread it out evenly to cover the crust.
  4. Pour the topping over the jam and carefully spread it out evenly to cover the jam, being careful not to stir things up too much.
  5. Top with some sliced almonds.
  6. Bake for 30 minutes.
  7. Let it cool, lift out using the parchment paper, place it on a cutting board, and cut into squares.


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