Tuesday, January 10, 2017

Cherry Almond Crumble Squares

Yield: 8x8 pan

Cherry Chia Seed Jam:
3 cups pitted cherries, roughly chopped
3 tbsp maple syrup
2 tbsp chia seeds
1/2 tsp almond extract

Almond Squares:
1 1/2 cups almond flour
1/4 cup brown rice flour
2 tbsp ground flax seeds
1 tsp baking powder
1/2 tsp salt
1/2 cup almond butter
6 tbsp maple syrup
1/2 tsp almond extract

1. Preheat the oven to 350F. Line an 8-inch square pan with parchment paper.
2. To prepare the chia seed jam (or just use 3/4 - 1 cup of pre-made jam), add pitted cherries and maple syrup to a medium-sized pot. Bring to a boil, then reduce heat to medium-low. Simmer for about 10 minutes, stirring frequently. Add chia seeds and cook until thickened, about 5 more minutes. Remove from heat and stir in almond extract. Set aside to cool.
3. To prepare the almond base, in a large bowl, whisk the dry ingredients together (almond flour, brown rice flour, ground flax seeds, baking powder, salt).
4. In a small bowl, mix together the wet ingredients (almond butter, maple syrup, and almond extract).
5. Add wet mixture to dry mixture and stir until thoroughly combined. Use your hands to knead the dough together.
6. Set aside 1/2 cup of packed dough for crumble topping later.
7. Press the remainder of the dough into the prepared pan. Smooth it flat and dock with a fork.
8. Bake for 8 minutes. Set aside to cool for 10 minutes.
9. Spread jam over the almond base and smooth out.
10. Crumble reserve dough on top of the jam.
11. Bake for another 12 to 15 minutes, or until crumble topping is golden brown.
12. Cool completely in pan before removing and cutting.


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