Almond and Cherry Bars

Corn, gluten, lactose, milk, nightshade, peanut, sesame, soya & wheat free

Makes 6

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Ingredients

  • 2 eggs, separated
  • 50ml dairy free milk (I used rice)
  • 4 tbsp honey or agave syrup
  • 130g ground almonds
  • 1 tsp gluten free baking powder
  • 1 tbsp coconut oil, melted
  • 1 tsp almond extract
  • 100g dried cherries

Method

  1. Preheat oven to 180°C / 160°C fan / Gas 4.
  2. Mix the egg yolks, milk and syrup together in a bowl.
  3. Stir in the almonds, baking powder, coconut oil and almond extract.
  4. Gently mix in the cherries until they are evenly distributed.
  5. In a separate bowl, whisk the egg whites until they form soft peaks.
  6. Carefully fold the egg whites into the almond mix with a metal spoon until just combined.
  7. Spoon into 6 paper cases or a small greased and lined tin.
  8. Bake for 20 minutes until lightly browned.
  9. Place paper cases straight onto a wire rack to cool.
  10. If you have used a tin, leave to cool a little before cutting and placing on a wire rack.

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