Ingredients
Scale
- 1 egg
- 1/4 cup plain unsweetened yogurt (or coconut cream or buttermilk)
- 1/4 cup maple syrup
- 1 and 1/2 tsp vanilla extract
- 1 tsp lemon juice
- 1 cup cassava flour (like this)
- 1/2 cup arrowroot powder (like this)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter (grated and cold) or ghee
- 1 cup fresh cherries, pitted and halved
- milk of any kind from brushing
Instructions
- In a large bowl, whisk together eggs, yogurt, maple syrup, and vanilla extract. Set aside.
- In a food processor, pulse together cassava flour, arrowroot, baking soda, salt, and grated butter until you get a coarse crumble.
- Add dry to wet. Gently mix until fully combine. Very gently fold in cherries.
- Turn the dough onto a floured surface and pat into 1-inch-thick circle. Place into freezer for 15 minutes to chill.
- While you wait, preheat oven to 400’F and line a baking sheet with parchment paper.
- Remove from freezer and cut dough into 8 even slices (like a pie.) Arrange pieces, about 2 inches apart on the prepared baking sheets. Brush each piece with milk of any kind.
- Bake for 16-18 minutes, until golden brown, rotating baking sheet halfway through. Enjoy!!
Notes
- I used a dairy free coconut yogurt in the recipe because that’s what I had in the fridge. But you can certainly use regular yogurt, buttermilk, or even coconut cream (the thick stuff from the top of a can of full fat coconut milk when chilled.)
- to grate butter, simply use a cheese grater. I like to put grated butter in freezer for 5 minutes to get it nice and cold again. If using ghee, use cold ghee and chop into small pieces.
- Yes, you can sub tapioca flour for the arrowroot powder.
- I recommend patting your cherry halves dry with a paper towel before adding to dough. This will keep your dough from turning purple from all that yummy cherry juice.