Pie cherries are ripe, so it's time to post a recipe we invented this winter. (A "sugar fix" moment!) It's super easy and absolutely delish... And now is the time to put away the pie cherries!!
Gluten Free Cherry Brownie Delight
by US! :)
Make the cherry pie filling:
Combine the following in saucepan and heat to boiling:
2-3 c. pie cherries, undrained
1/3 - 1/2 c. sugar (depends on how sour cherries are)
1/4 t. salt
Mix together til dissolved:
1/2 c. water
3 T. cornstarch
Pour the cornstarch mixture into the pie mixture. Cook just til thickened, stirring constantly. Remove from heat.
At this point you can either freeze the cherry pie filling for later -OR- go ahead with making the brownie dessert.
Mix up a double batch** of Bob's Red Mill GF Brownie Mix, following package directions. [You can buy this in bulk if you live near the Bob's RMill store.] We prefer to substitute coconut oil for the margarine/butter; and the coconut oil flavor is superb with cherries!
**We've tried this using one batch and two batches. Either works. Depends on how much chocolate you want in proportion to the cherries.
Spread the cherry pie filling in the bottom of a 9x13 baking dish. Pour/spread the brownie mix over the top. Bake at recommended temperature until the brownies are done to your preferred level of gooeyness. (Start with the recommended baking time for brownies and go from there. We prefer them slightly gooey rather than completely cakey. It's not a fine science!)
ENJOY!!!! ;)
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