Ingredients
For the pastry
- 200g oat flour (whizz up oats in a blender, can be gluten-free)
- ½ teaspoon cinnamon
- 2 tablespoons maple syrup
- 2 tablespoons almond milk
- 2 tablespoons coconut oil
For the cherry jam
- 150g fresh or frozen cherries, stoned and halved
- 2 tablespoons water
- 2 tablespoons stevia
- 2-3 tablespoons Linwoods Chia Seeds
For the almond topping
- 1 tablespoon Linwoods Milled organic flaxseeds + 2 tablespoons water
- 75g ground almonds
- 25g stevia
- ½ teaspoon baking powder
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 2 tablespoons almond milk
- ½ teaspoon almond extract
- 4 tablespoons flaked almonds
Instructions
- Make the pastry - Mix together the oat flour and cinnamon in a bowl. Pour in the maple syrup, coconut oil and almond milk and stir to form a dough.
- Press into a 6-hole muffin tin (silicone is ideal) to cover the base and up the sides.
- To make the jam place the cherries, water and stevia in a pan. Cook on a medium heat for 10 minutes until softened and the juices run, then remove from the heat and stir in the chia seeds.
- Leave for 30 minutes to form a jam then roughly mash up.
- Preheat the oven to 170 degrees C. Spoon a small amount of the jam into each base to fill up to ⅔.
- Mix the ground almonds, stevia and baking powder together in a bowl then pour in the maple syrup, coconut oil, milk and almond extract to form quite a thick batter.
- Spoon some of this over each to cover then sprinkle with flaked almonds. Bake for about 15 minutes until golden and firmed up. Leave to cool then pop out onto a wire rack and enjoy!