This recipe is one that my mom got from a friend that she used to make for us to eat for breakfast on Sunday mornings. I loved it growing up and so knew that I was going to have to develop a gluten free version of it to enjoy as well. So now you get to share in the goodness with me by trying out this delicious gluten free version of the cherry slices!
It really is a simple recipe that tastes much more complicated.
Ingredients:
- 1 c. butter (or coconut oil)
- 1 tsp vanilla
- 1-3/4 c. sugar(I used 2 tsp stevia)
- 1-1/2 tsp. baking powder
- 2 c. gluten free flour blend –best if you have fresh ground brown rice and sorghum flours
- 1/2 c. fresh ground oat flour– from oat groats
- 4 eggs
- 1 can cherry pie filling(or a 16 ounce jar of your own pie filling)
Grind your needed flours: brown rice, sorghum, and oat.
Flour ground and ready for mixing.
Preheat the oven to 350 degrees. Grease a jelly roll pan.
Combine the butter, sugar, flour, vanilla, baking powder, and eggs in a medium bowl.
Beat until fluffy. Dough will be thick
The dough will be thick when mixed thoroughly.
Spread half of dough on greased jelly roll pan.
Spread half of the dough onto the greased jelly roll pan.
Spread the cherry pie filling on top of the dough.
Top with the remaining dough by spoonfuls.
Spread the cherry filling onto the first layer of dough and top with spoonfuls of dough.
Bake at 350 degrees for 40 minutes or until bars are slightly brown on the top.
The cherry slices are done. The gluten free flour browns more than normal flours but tastes wonderful!
Let cool for 10-15 minutes. Cut into bars and serve.
Makes a great breakfast and keeps well in the refrigerator. Due to the fresh ground gluten free flours I would not leave this out on the counter for very long or it will mold.
