Cherry Bombs
Preheat oven to 350°F and liberally grease a 6-count large muffin tin with the margarine, leaving about ¼ teaspoon spread evenly onto the bottom of the cups. Sprinkle the turbinado sugar into the m…
- Cook1 h 30 min
- Total1 h 30 min
- Serves6
- LevelIntermediate
Ingredients
- 1½ tsp. non dairy margarine or coconut oil
- 6 tbsp. turbinado sugar
- 2 cups whole sweet cherries, pitted, stems removed
- ½ cup besan/chickpea flour
- ¼ cup superfine brown rice flour
- ¼ cup potato starch
- 1 tsp. baking powder
- ½ tsp. xanthan gum
- ½ cup sugar
- ½ tsp. salt
- ⅔ cup non dairy milk
- ¼ cup olive oil
- 2 tbsp. lime juice
Method
- Preheat oven to 350°F and liberally grease a 6-count large muffin tin with the margarine, leaving about ¼ teaspoon spread evenly onto the bottom of the cups. Sprinkle the turbinado sugar into the muffin tin, 1 tablespoon evenly into each cup. Arrange the cherries to fit snugly into the bottoms of the tins, about six cherries per cup, pitted sides facing up.
- In a medium bowl, whisk together the besan, brown rice flour, potato starch, baking powder, xanthan gum, sugar, and salt. Stir in the nondairy milk, olive oil, and lime juice and beat until fluffy, about fifty strokes or 1 minute.
- Divide the batter evenly among the 6 cups and bake for 40 to 45 minutes, until golden brown on tops and baked through. Let cool for 5 minutes, and then gently scoop the cakes out with a large spoon, inverting onto a serving dish. Store covered in refrigerator for up to 2 days.
