Cherry season is almost upon us. And there's no better way to enjoy them than in a quintessentially British Cherry Bakewell Tart!
Here, Leena from @whiskmefree takes the nation's classic and gives it a low carb, vegan spin - creating a stunning fiesta of a tart that will be demolished by all in sight. Line those tart tins up for the Jubilee Bank Holiday weekend - this one's going to be a HIT!
Ingredients (serves 8):-
🍒80g NKD Living Almond Flour🍒120g Gluten Free flour
🍒1 tsp Xanthan Gum
🍒1/2 tsp Baking Powder
🍒1/2 tsp Bicarbonate of soda
🍒200g NKD Living Granulated Erythritol
🍒240ml Plant-based milk
🍒1 tsp Apple cider Vinegar
🍒60ml Olive oil
🍒100g Flaked Almonds
🍒100g Cherries (fresh/frozen)
🍒Vegan Custard to serve (optional)
Instructions:-
🍒Start by mixing the milk and vinegar together to make the 'buttermilk' set aside for 5 mins.🍒Whisk together all the dry ingredients until fully combined in a separate bowl.
🍒Add the oil to the 'buttermilk' then pour into the dry ingredients.
Whisk until combined. Then fold in the chopped cherries, being careful not to over mix.
🍒Transfer to your tart tin and sprinkle with some flaked almonds. Bake for 20-25 mins or until golden brown and springy to the touch.
🍒Slice and enjoy with a serving of custard.
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