I used a smaller sized (8 inch) cake pan for this recipe, since I had a smaller amount (about 1/2 to 2/3 pound) of cherries left. If you have a full pound of cherries (a regular grocery store bag amount) then alter the ingredients to be about 1.5 times what I used. (See quantities in parentheses in the INGREDIENTS section!)
The 8 inch pan version serves 4 quite generously, or 6 less generously. Despite the fact that it is gluten free -- and I even used coarser almond meal-- the cake-y part still got nice and custardy, very smooth. Lovely.
2t tablespoon grapeseed oil--or any kind of oil-- (1T) + some for greasing pan
2/3 cup unsweetened almond milk (1 c)
2 large eggs (3)
2 T dark honey * (3T)
Dashes of ground cinnamon, ginger and clove
Dash of salt (1/4t)
1/3 cup packed almond meal/flour (1/2 c)
1.5tablespoon corn starch OR arrowroot starch (2T)
2/3 pound fresh cherries, pitted (1 lb)
DIRECTIONS
-Preheat oven to 375
-Grease
your pie pan with oil or butter
-Combine
the oil, almond milk, eggs, sugar, spices, and salt in a blender and blend until
smooth.
-Add the almond meal and corn starch and blend until smooth.
-Pour
the batter into the prepared pan and scatter the cherries on top (they
will sink into the batter).
-Bake for about 30 to 45 minutes until set in the
center and it is all golden on top.
-Serve warm, preferably with vanilla
ice cream!
Be sure to save some for tomorrow's breakfast. Mine was divine with low fat cottage cheese, drizzled with Smartweed Honey. Excellent!
*I am moving soon, so I haven't bothered to restock my supply of Vanilla. Instead, I have been using boldly flavored natural sweeteners. My favorite it dark, full-bodied honey like Buckwheat or Smartweed honey. 100% maple syrup or molasses are also good options.
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