The novelty of getting home from work at a reasonable time (okay, so ‘late’ by most peoples’ standards!) inevitably means I feel I have to make the most of the time. Top of my to-do list? Making yummy food!
These bakewell tart bites have been formulating in my mind for a couple of weeks now. My first attempt at the weekend was delicious, but hardly beautiful. Exhibit 1:
I was determined to make slightly more appetising ones…bring on the layering!
~220g protein mix (I used Protein Pow’s pea mix, which is great for baking and making raw bars like these, along with some Pulsin’ rice protein because I love the taste :D)
-150g sour cherries (I wanted fresh, but could only find frozen – use whichever is available!)
-50g dried sour cherries
-1 tsbp crunchy almond butter
-40g almonds, plus extra flaked almonds to decorate
-1 tbsp coconut oil
-4 tsp almond extract
-2 tbsp honey
-almond milk as needed (this will vary, largely depending on the type of protein you use)
-2 tbsp grass-fed, unsweetened beef gelatin (or a vegetarian one of your choice)
Bottom layer: 40g almonds blitzed up with the dried cherries and some vanilla, pressed hard into the base of the tin.
‘Marzipan’ layer: about 50g rice protein, mixed with 2 tsp almond extract and tiny amounts of almond milk added gradually until a very thick paste forms (spread over the solid base).
Cherry jelly layer: I pureéd the frozen cherries and then heated the liquid in a pot to reduce down. Once the heat was reduced down to a simmer, I added the gelatin to thicken. Once a thick but slightly runny jelly had formed, I spread this over the marzipan layer (this works best if the bars have set slightly, e.g. in the fridge, whilst making the jelly).
Top layer: basically everything else, mixed together to form a slightly sticky (but not wet) protein bar layer. Add more or less almond extract to taste, and top with the flaked almonds (you may want to press these in slightly).