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
- Put everything but the arrowroot in a saucepan, bring to a simmer, and allow to simmer for 20 minutes, stirring occasionally.
- When it's slightly thickened and somewhat syrupy, stir in the arrowroot slurry and it should thicken up even more very quickly.
- 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
- Preheat your oven to 325F.
- 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.
- Mix the first three ingredients together in a bowl.
- Add the wet ingredients and mix thoroughly.
- Pour the dough into the parchment-lined pan and pat down evenly right into the corners.
- 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
- Basically, combine everything into a bowl and stir well.
Instructions - Assembly
- Remove that crust from the oven and make sure it's done.
- Increase the oven temperature to 350F.
- Pour the jam over the crust and spread it out evenly to cover the crust.
- 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.
- Top with some sliced almonds.
- Bake for 30 minutes.
- Let it cool, lift out using the parchment paper, place it on a cutting board, and cut into squares.