Ingredients:
1/2 cup butter
1 cup raw sugar
2 eggs
1/4 cup whole wheat flour
1/4 cup almond flour
1/4 cup cooked amaranth
1/4 teaspoon Peruvian pink salt
1/3 cup cocoa powder
3/4 cups fresh cherries
Instructions:
Preheat the oven to 350.
Grease and flour a 15 x 15 inch (or similar) baking pan.
Mix the butter and sugar in a bowl. Add the eggs and beat with a fork or hand whisk.
Add the dry ingredients and the cooked amaranth and whisk until you have a smooth dough. Stir in the cherries. Pour the dough in the baking pan, and bake for 30 minutes. Let cool for half an hour. To unmold, pass a knife through the edges, turn over on a large dish or baking tray, and tap strongly to push it off the pan.
Cut in equal portions and serve immediately or store in an airtight container, separated with parchment paper.
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