Cherry season is starting to wind down, which means the cheaper prices that have allowed me to be well stocked all summer will be ending soon. Bummer!
So, how about we enjoy another recipe made with my favorite summer time fruit before they disappear from stores for another year?
Aren’t mini versions of regular sized foods just the cutest? For instance, these Cherry Vanilla Mini Loaves. Adorable. And cherries + vanilla, so yummy. I also love the built in portion control. Baked goods are a weakness for me (along with dark chocolate) and having a smaller version makes it easier for me to not overindulge.
This recipe could not be any simpler to make. Just 11 whole food ingredients you may already have on hand and 35 minutes, that’s all you need. I used a mini loaf pan, but you can also use a regular muffin pan if you’d like. Just be sure to adjust baking time accordingly.
These little loaves of muffiny goodness are also gluten free, oil free, and naturally sweetened if you skip the glaze. It’s delicious with or without it. I also think a chocolate drizzle would be fantastic. Remember that weakness for chocolate I mentioned earlier?
And these loaves are great for an afternoon snack (with tea) or an on the go breakfast.
If you try this recipe I’d love to know how it turns out. Leave a comment below or take a picture and tag it @weelittlevegans on Instagram so I’ll be sure see it.
- 1 cup oat flour gluten free certified
- ½ cup rolled oats gluten free certified
- ½ cup fresh or frozen and thawed cherries pitted and diced
- ¼ cup + 2 tbsp applesauce
- 2 flax eggs
- 2 tablespoon maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoon confectioner's sugar
- ½ teaspoon non dairy milk
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Preheat oven to 325 degrees. Lightly oil mini loaf or muffin pan if not non stick.
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Prepare flax eggs by whisking together flax meal and water. Set aside to thicken about 5 minutes.
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In another bowl combine flour, oats, baking soda, salt and stir to thoroughly combine.
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Add maple syrup, applesauce, cherries, vanilla, and flax eggs. Stir to combine.
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Spoon batter into loaf pan filling 4 wells. Bake for 25-27 minutes or until loaves are lightly browned and an toothpick inserted comes out clean.
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Allow to cool a few minutes before removing from pan. Cool completely on wire cooling rack.
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Whisk together confectioner's sugar and non dairy milk and drizzle glaze over loaves, if using.
You can use a muffin pan instead of a mini loaf pan. Simply reduce the bake time by about 5 minutes.
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