1 cup oat flour (use a coffee grinder to make your own from rolled oats)
1 cup oats
1/3 cup coconut sugar
2 + 1/4 tsp baking powder
1 tsp ground ginger
Generous pinch of sea salt
1/3 cup solid coconut oil or chilled grassfed butter
2 tbsp almond milk
1 cup pitted sour cherries (read tips below)
1 tsp freshly grated ginger
1/4 cup almond flour or extra oat flour, for dusting
Tools: Baking sheet, parchment paper, large bowl, small bowl, pastry cutter or fork
Before you do anything, pit the cherries. You can use a cherry pitter, but I've found the fastest, least wasteful, and easiest way is to just squeeze out the pits over a bowl. Place the cherries in the bowl with any juice that may squeeze out and toss the pits in a cup before discarding.
Preheat your oven to 400 F and line the baking sheet with parchment paper.
Mix together the oat flour, oats, coconut sugar, baking powder, ginger, and salt in a large bowl until well combined. Use a fork to cut in the solid oil or cold butter until the mixture resembles cornmeal.
Whisk the egg and almond milk together in a small bowl. Add the egg mixture to the flour mixture and mix until just combined. Fold in the cherries and the grated ginger.
Dust a cutting board with some almond flour or extra oat flour and turn out the dough. Pat the dough into two large hockey pucks and place on the parchment-lined baking sheet.
Bake until golden, about 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean.
Remove from the oven and, while still warm, carefully cut into sections with a sharp knife. Cool on a wire rack (or eat immediately, I won't blame you if you do). Enjoy!
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