Farmer's Market Inspiration

One of my family's favorite summer traditions is going to our local farmer's market and browsing the selection of fresh produce. We wander the grounds in search of dinner inspiration. This past weekend, I was struck by an impressive array of fruit, particularly the cherry selection. I sampled Juicy Rainiers and vibrant Bings while moving from table to table. They were so delicious that I bought multiple bagfuls!

In addition to eating them whole, I'm still deciding how to use up my beautiful cherries! Here's a great recipe from About.com suitable for a mid-morning snack or summer dessert. Enjoy!

Gluten-free Cherry Almond Buckle:

• 2/3 cup cane sugar
• 3/4 cup toasted almonds
• 4 tablespoons softened unsalted butter
• 1/4 teaspoon salt
• 1/4 cup buttermilk OR dairy-free substitute
• 2 large eggs
• 1/2 teaspoon almond extract
• 1 cup all-purpose gluten-free flour blend (see tip!)
• 1/2 teaspoon gluten-free baking powder
• 2 cups (2 15- ounce cans) unsweetened, pitted, drained dark cherries - cut cherries in half and reserve juice
• 1/2 teaspoon guar gum (add only if the gluten-free flour blend you use does not contain xanthan or guar gum)
• To Make Cherry Juice Glaze-
• 1 cup reserved cherry juice
• 1/4 cup arrowroot starch OR cornstarch
• 1/2 cup sugar
• 1/2 teaspoon almond extract, optional

Preheat oven to 375° F / 190°
Prepare bakeware - Buckle can be baked in eight 6-ounce ramekins, large or regular muffin pans or in one 8x8 baking dish. Butter or spray bakeware. If using individual ramekins set them on a large baking sheet.

1. Place sugar, 1/4 cup of the toasted almonds, butter and salt in a food processor bowl and pulse until the nuts are finely ground and the mixture is well combined.
2. Add buttermilk or dairy-free substitute, eggs and almond extract and pulse until the mixture is smooth.
3. Add gluten-free all-purpose flour blend and baking powder to wet ingredients and pulse to combine. Only add guar gum if your gluten-free flour blend does not contain xanthan or guar gum.
4. Pour the batter into a mixing bowl and fold in prepared cherries. Fill ramekins, muffin cups about 2/3 full with batter, or add all to cake pan.
5. Coarsely chop remaining 1/2 cup toasted almonds and scatter nuts on top of the batter.
6. Bake in preheated oven for about 30 minutes or until done.

Servings - 8 to 12 depending on bakeware used.

To make cherry juice glaze:
Pour reserved cherry juice in a medium saucepan. Add arrowroot OR cornstarch and whisk to dissolve. Add sugar and over medium heat whisk until the mixture thickens. Remove from heat and whisk in almond extract.