It’s the day of Christmas Eve Eve. Hooray!
If you don’t have your recipes set, may I suggest you have a look at these?
This week’s recipes from Iris and Brittany may seem incongruous to the season, but I thought amidst all the gingerbread and eggnog you might be looking for a splash of something bright and summery: cherries.
‘Tis the season for frozen or dried cherries rather than fresh — but with these recipes for Cherry Chocolate Chip Cookies and Cherry Pie, you’ll be transported back to warmer weather. Plus, added bonus! an extra pie crust recipe, for filling with whatever your hungry heart desires.
Courtesy of Real Sustenance: Cherry Chocolate Chip Cookies (Grain/Starch/Gluten/Dairy/Soy/Egg Free)
1 Cup Blanched Almond Flour ( Such as Honeyville– Bob’s may not work!)
1/4 Cup Coconut Flour
1/2 Tsp. Xanthan or Guar Gum
3 1/2 TBS Softened Earth Balance Butter (or regular butter)
1/2 Cup Granulated Sugar (Any Regular or Un-refined granulated Sugar will work here)
1/4 Tsp. Almond Extract
Pinch of Salt
1/4- 1/2 Cup Chocolate Chips (Enjoy Life Chocolate Chips are the best!)
1/4 Cup Chopped Cherries
- Preheat oven to 325 Degrees.
- In a bowl of a stand mixer (or using a hand mixer) Cream the butter and Sugar. Add the Almond Extract.
- While the beaters continue to mix add in the Almond Flour, Coconut Flour, Xanthan Gum and Tiny pinch of Salt.
- Turn Beaters off- stir in Chocolate Chips and Chopped Cherries. (the dough will be very thick- so put some muscle into it!
- Roll cookie dough into 8-10 balls- press down with a fork. (The dough may feel just a little oily/crumbly)
- Bake 14-15 minutes. Allow cookies to cool before removing from cookie tray and eating (they will firm up as they cool!)
Yields 8-10 cookies. Store at room temp or freeze for a later date!
If you’d prefer pie to cookies, here’s a Cherry Pie from Iris at The Daily Dietribe:
1 tablespoon flaxseed meal
3 tablespoons boiling water
3/4 cup plus 2 tablespoons sweet white rice flour (135 grams)*
1/3 cup potato starch (57 grams)
2 1/2 tablespoons teff flour (25 grams)
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
1/4 cup Spectrum Organic Palm Shortening**
1/4 cup any mild flavored oil (e.g. extra light olive oil)
1/4 cup unsweetened applesauce
1/4 teaspoon liquid stevia
*Sweet white rice flour and rice flour are NOT the same thing. Sweet white rice flour (a.k.a. mochiko or glutinous rice flour) can be found at Asian grocery stores if you can’t find it at your regular store. This is necessary for the pie to turn out right, so make sure you find sweet white rice flour and don’t just sub in another flour.
** I use shortening and oil here because it’s more affordable, but I’m pretty sure you could sub in 1/2 cup of coconut oil for the shortening and oil.
- Pour boiling water over flaxseed meal in a small bowl or cup. Set aside.
- In a large bowl, whisk together flours, starch, cream of tartar, baking soda, cinnamon, ginger, and salt.
- In a second bowl, whisk the shortening, oil, applesauce, and stevia together. Whisk in the flaxseed meal and water.
- Pour the wet ingredients into the dry and stir together. Use your hands to knead it into a ball. Press the dough into a 9.5-10 inch pie pan. You want the pie crust to be no thicker than 1/4 inch, so if you use a smaller pie pan, you might have a little dough left over.
- Place plastic wrap over the crust and put in the fridge while you make the filling.
- Preheat the oven to 375 degrees F. Once you’ve made the filling, pour it into the crust and bake for 45 minutes. At 35 minutes, place tin foil over the crust to keep the edges from browning too much.
- Remove from oven and cool completely. Eat room temperature or chill in the fridge (I like my pies cold).
6 cups pitted cherries (fresh or frozen and thawed)
1 tablespoon potato starch
10 drops liquid stevia
Place all ingredients in a sauce pan. Turn heat to medium-high until the cherries begin to bubble. Turn the heat down to medium-low and let cook for 10 minutes, stirring constantly.
And now that added bonus: from Real Sustenance: Patee Brisee Flakey Pie Crust
Flaky Pie Crust
1 ½ Cup Sweet Rice Flour
¾ Cup Brown or White Rice Flour
¼ Cup + 1 TBS Potato Starch
1 Tsp Salt
¼ Tsp Xanthan or Guar Gum
14 TBS (1 ¾ Stick) Earth Balance Butter OR Shortening or Bacon Lard (at room temp. Butter and Bacon Lard will yield a more flavorful crust)
2 Large Eggs (Cold or at room temp.)
¼ Cup cold water.
Egg Wash: 1 Egg + 1 TBS water whisked together.
- Combine all the dry ingredients (Sweet Rice Flour, Rice Flour, Potato Starch, Salt and Xanthan Gum) in the bowl of a food processor.
- Add the room temperature butter. Cut in by pulsing the machine until the butter is cut into small pea sized pieces.
- Adds Eggs and Water. Process until it becomes thick dough.
- Dough should be soft and easy to work with- if needed add up to 1 additional TBS of cold water. (The amount of water will range depending on the brand of flour that you select).
- Roll dough out on a sheet of parchment paper topping both the top and bottom with additional Sweet Rice Flour as needed to prevent stick.
- Roll the parchment onto itself (like you would cinnamon roll dough) and then unroll into the pie plate.
- Brush with Egg wash.
- Bake at 375 degrees 25-30 minutes until slightly golden.
- Yields 2 Crust’s (Enough to make the top and bottom of 1 pie) Crust can be filled with any filling prior to baking. Or Pre-baked before filling.
- Be sure to roll out and place the dough into the pan promptly after making it. As it sits it will begin to dry out and become hard to work with. Keep dough covered. If dough begins to dry out knead in a little extra water a tsp. at a time.