I can’t remember who it was, but one of you lovely lot commented on one of my Facebook posts asking me to create something with a cherry bakewell flavour so… ta-dah! Here is my clean eating cherry bakewell cookies recipe that will equally please your taste buds, your belly and your body.
The Great British Bake Off has turned me into a crazy baker and all I can think of is what to bake and what to eat! This, plus the beautiful Indian summer evenings we are having in England at the moment means that sitting with Sofia on the garden swing, talking how the day has been while tucking into something lovely and fruity is one of life’s great pleasures. This is even better when you’ve made that tasty and healthy treat together. All of my recipes have to get a pass from my family and then neighbours and friends. I bet you secretly wish you lived nearby, don’t you? 🙂
For this clean eating cherry bakewell cookies recipe, I used frozen, black cherries, but you can be as creative and experimental as you like. You don’t have to use frozen fruit, go fresh if you want and use ingredients like raspberries or blackberries for a twist. I do personally think that cherries partner brilliantly with almonds, as is the traditional cherry bakewell, so I’m sticking to traditions for this one.I love cherries so much that this summer, we planted our very first cherry tree! Did you know that a cherry tree will take three to four years to produce its first crop of fruit? I can’t wait that long, impatience is my biggest weakness, so it is frozen cherries until then.
Here’s the clean eating cherry bakewell cookies recipe
- 1 and ½ cup wholemeal spelt flour
- 1 flaxseed egg made with 1 tbsp of ground flaxseeds mixed with 3 tbsp of water, let it sit for 10 minutes
- ½ cup coconut sugar
- ½ cup melted coconut oil, make sure the oil is warm, not hot
- ½ cup ground almonds
- 1 tsp almond extract or a few drops of edible natural almond oil
- 1 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt
- 1 cup (110g) frozen cherries
- 1 tsp chia seeds
- 1 tbsp desiccated coconut for topping
- Preheat oven to 200c/180c fan and line a large baking tray with baking paper.
- Mix together the flour, ground almonds, baking powder, cinnamon, salt and set aside.
- In another bowl, mix the coconut sugar, coconut oil, flaxseed egg and almond extract/oil.
- Combine the content of both bowls together and mix well with a wooden spoon.
- Take a tablespoon of dough and roll into a ball, it should have a slightly oily feel. Place the ball on the baking tray and gently flatten with your hand to create a cookie.
- Continue the same process until you have used all the dough.
- Bake in the oven for 12 - 15 minutes or until they are gently golden brown in colour.
- In the meantime, pop the cherries into a small pan, mash with a fork and let them simmer on the heat for around 5 minutes until they have a jam-like texture.
- Take the cherry jam off the heat and mix in the chia seeds, letting it sit and cool for at least 15 minutes.
- Once the cookies are baked, let them cool down completely and then spread a teaspoon of cherry jam over each biscuit.
- Sprinkle a pinch of desiccated coconut over the top of each cookie and enjoy!
Now, what do you think? Are you going to give these beauties a go? If you do, come and share it on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts