Monday, September 2, 2013

Cherry Almond Loaf

Cherry Almond Loaf

1/4 cup Butter - melted
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract
1/2 cup Honey
1 1/2 cups Raw Almonds - crushed (not slivers, not chopped and not meal)
2 cups Whole Tart Cherries (I used frozen - thawed in the microwave)
2 Large Eggs
1 tablespoon of Ground Flax (Flax Meal)
1 cup Whole Wheat Flour
1 tablespoon Baking Powder

Preheat oven to 350 degrees

Line loaf pan with parchment paper - The easiest way it to cut a piece one way and cut one the other to fit your loaf pan with the sides hanging over. The sides hanging over makes it easy to grab to get the loaf out of the pan and it cuts down on the fat. Clean up is easier, too.


I used an eight cup Pyrex measuring cup for my bowl - everything is mixed in it. (Mine is microwave safe.)
Melt your butter in the microwave safe Pyrex measuring cup.
Add your extracts and honey. Stir.
Crush your raw almonds (I used a plastic zip bag and a flat mallet) Put a towel under your bag - helps to cut down on the noise - thank you bearwiskers.
Add the almonds to the bowl, stir.
Add the defrosted or fresh pitted cherries to the bowl, stir.
Stir in the eggs. Stir in the Ground Flax.
I put the cup of flour on top along with the baking powder - stir into the mixture.
Yes, it's thick.

Spoon the mixture into the prepared loaf pan. Even it out.
If you get the mixture on the parchment paper that hangs over - just wipe it off with a damp paper towel.

My loaf pan is Corning Ware, so I put the loaf pan on a baking sheet.
I baked my loaf for 60 minutes at 350 degrees.
Stick a tooth pick in the center - it's clean, it's done.

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