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Cherry Almond Squares

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Who know making jelly could be so easy? Definitely not me until this weekend. I have been a reader of Oh She Glows for quite sometime now and Angela’s blog is quite an inspiration. She makes everything looks so easy. And to be honest, when you make it and follow her directions precisely, it really is. This past weekend, I made both almond butter and jelly and thought, if only I make my own bread, I will have a truly homemade almond butter & jelly sandwich! Then, I will really be Suzy Home-baker. Getting back on topic, I lightly adapted Angela’s recipe to create my own cherry almond squares. They were so refreshing and for the first time in a while, I didn’t feel guilty eating these little suckers because they aren’t filled with refunded sugar. Pretty awesome, huh? Read on for the recipe…

Cherry Almond Squares

Adapted from Oh She Glows

Ingredients for crust:

  • 1 1/2 cups almond meal – almonds in food processor
  • 1/4 cup brown rice flour
  • 2 Tbsp flax seeds
  • 1 tsp baking powder
  • 1/2 cup homemade almond butter
  • 1/8 cup almond milk
  • 3 Tbsp maple syrup
  • 2 Tbsp coconut sugar
  • 1/2 tsp almond extract

Ingredients for jelly:

  • 2 cups frozen cherries
  • 1 cup blueberries
  • 2 Tbsp water
  • 2 Tbsp coconut sugar
  • 2 Tbsp chia seeds
  • 1/2 tsp almond extract

Directions:

  1. In bowl mix together dry ingredients through baking powder.
  2. In separate bowl, mix together remaining ingredients: almond butter through almond extract.
  3. Mix dry ingredients with wet ingredients creating thick and sticky crust – will need hands.
  4. Press all but 1/2 cup of almond crust into 8 inch square pan (greased). Set aside 1/2 cup as topping.
  5. Bake at 350F for 8 to 10 minutes or until lightly browned.
  6. Meanwhile, on medium high heat in sauce pan place cherries, blueberries, water and coconut sugar.
  7. As mixture starts to boil, use potato masher to crush up fruit. Let boil 10 minutes.
  8. Add chia seeds, reduce heat to medium low, and stir frequently allowing to thicken – 5 to 7 more minutes.
  9. Stir in almond extract.
  10. Pour fruit mixture over baked crust.
  11. Top with remaining 1/2 cup almond mixture.
  12. Bake 350F for 12 more minutes or until golden brown on top.
  13. Allow to cool 1 hour before cutting.
  14. ENJOY!

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About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

2 responses »

  1. What is coconut sugar? I have not seen that here.

    Reply

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