Every year I buy cherries when they are cheap with the view of cooking something with them… but every year without fail, I just end up eating them as is. And who could blame me, they are soooo friggen delicious with their sweet juicy insides! Best of all cherries are good for gout, arthritis and support healthy sleep, they lower blood cholesterol and their compounds were found to have similar activity as aspirin and ibuprofen … like I wasn’t sold already!
So this year, I bought double our anticipated needs (super cheap at the moment) and made this little number to take to my Dad’s for a bbq (he’s a cherry-fiend from way back, he even buys them when they are expensive!). He had 3 helpings … need I say more?!
1 teaspoon of butter (or coconut oil)
3-400 grams cherries (2 cups)
400 mls coconut milk, full fat
1 tablespoon coconut flour
1 tablespoon almond flour (ground almonds)
1 teaspoon baking powder
3 tablespoons coconut sugar + 1 extra tablespoon
1 teaspoon vanilla paste (or 2 tsp vanilla extract)
pinch of flakey salt
Preheat the oven to 180˚C, fan bake. Grease a flat medium-sized oven-proof dish with butter or coconut oil.
Remove the stalks from the cherries and lay the cherries out evenly over the bottom of the greased dish.
Put the rest of the ingredients (apart from the one extra tablespoon of coconut sugar) in to a food processor and blend until mixture is well combined and smooth. (Or use a bowl with a stick blender)
Pour the mixture gently around the cherries in the dish and sprinkle the remaining spoonful of coconut sugar gently over the top.
Cook in the oven for 25-30 minutes or until the mixture is set but still has a slight wobble.
Serve straight out of the oven, chilled or anywhere in between. Oh yeah, and warn people about the cherry stones before they tuck in — traditionally they are left in when cooking to add a hint of almond flavour (that’s my story, and I’m sticking to it).