Cherry Carob Biscotti

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Cherry Carob Biscotti

February is known as the "Month of Love".  Valentine's Day is usually marked with cards, flowers, and chocolates.  Then there is National Cherry Day celebrated on February 20th.  Mmmm, chocolate and cherries. Sounds yummy to me.  Kirby loves carob flavored treats so I wanted to incorporate some cherries into a carob treat.

Being half Italian I loved the fancier idea of a biscotti but you can easily roll out the dough and cut out cookie shapes to bake.  Just lower the oven temperature to 250 degrees and bake 10 to 15 minutes. Then turn off the oven leaving the cookies to harden for an hour or two.

Ingredients

  • 2 ½ cups oat flour
  • 2 cups brown rice flour
  • 1 tablespoon baking powder
  • 1 egg
  • 1/2 cup carob chips
  • 1 teaspoon vanilla extract
  • 1 1/4 cups chopped or pureed cherries*

Preparation Instructions

1. Thoroughly combine all ingredients in large bowl.  

2.  Place in the refrigerator for about 15 minutes to chill and firm.

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3.  On a floured surface form dough into flat logs 6 inches wide and 1 inch high.

4.  Place on parchment paper lined cookie sheet.

5.  Bake at 350 degrees for 20 minutes.

6.  Remove from oven and let cool for 10 minutes.  

7.  Lower oven temperature to 200 degrees.

8.  Cut logs into 1 inch slices and place back on parchment paper lined cookie sheet. 

9.  Bake for 20 to 30 minutes then turn off oven.  Leave logs in the oven for a few hours until the slices are dry and crunchy.

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10.  Cool on rack and store in airtight container.

*I used a 14.5 oz can of red tart pitted cherries packed in water.  Chopped fresh cherries would be even better for a chewy texture.

This made a lot but there was no turning back once I had added the cherries which contributed a lot of moisture so I had to add more oat flour and rice flour.  You can probably use only 2 cups oat flour and 1 cup rice flour (3 cups whole wheat flour) if using fresh cherries.

Another factor is to be sure your dog likes a tart cherry or a sweet cherry so let him taste one first. Apparently Kirby likes any kind of cherry!  Lol - the only foods so far we have found he doesn't like is lettuce and green beans. 

Chocolate Cherry Pie

Adapted from

Local Lemons

Original recipe

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Ingredients for 9 inch pie dish

Crust: 

  • 1 ½ cups refrigerated all-purpose flour
  • 14 tablespoons of unsalted butter, frozen
  • 1 teaspoon of salt
  • ½ cup finely ground honey graham crackers
  • 1 cup of icy cold water
  • 1 egg, beaten with 2 tablespoons of water to make an egg wash.
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Cherry filling:

  • 2 16 oz bags frozen dark, sweet cherries, thawed and drained
  • ½ cup agave nectar
  • 4 tablespoons of all-purpose flour
  • ½ cup of shredded dark chocolate with some milk chocolate mixed in
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(Fresh cherries would be even better but it's winter here so they are not available)

Preparation Instructions:

1.  Chop the butter into small cubes and place in the freezer while you prepare everything else. 

2.  Place drained cherries in medium size bowl. 

3.  Add the chopped chocolate, 4 tablespoons of flour and the agave nectar. Gently toss until the cherries are well coated.

4.  Prepare the crust.  I have a small food processor so I halved the crust recipe and made the bottom crust first, then I made the top crust

5.  Preheat oven to 400 degrees.

6.  Sift together the flour, salt and ground graham crackers into the bowl of a food processor fitted with a dough blade.

7.  Make sure the cup of cold water is within reach. Add the frozen butter to the bowl and pulse. Add the water one tablespoon at a time until the dough looks like course breadcrumbs. Try not to add too much water or your dough will be soggy. The dough should not form a ball in the food processor–it should just come together when you pinch it with your fingers.

8.  Remove the dough from the bowl and work it with your hands to form a ball then divide it in half. (For a flaky crust it’s recommended to wrap each half in plastic and chill in the refrigerator for at least 20 minutes before rolling out)

9.  Lightly flour your surface, rolling pin and hands, and roll out one half of the dough until it fits into a 9 inch pie dish. Carefully pick it up and place it in the dish, cutting off the overhang.

10.  Fill the dough with the cherry mixture.

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11. Roll out the second half of the dough and place it on top of the pie.

12.  Pinch the sides closed with your thumb and forefinger, and use a sharp knife to cut three vents into the top of the crust.

13.  Brush with the egg wash.

14  Bake for 25 minutes in the middle of your oven.

15.  Lower the heat to 350 degrees and bake for 25 more minutes.

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I love the bitter taste of dark chocolate but I think this would be better with all milk chocolate for a lighter taste and to let the cherry flavor come out more.  My first pie from scratch!  I admit it wasn't near as pretty as Local Lemons but it did turn out pretty tasty.  I'm inspired to make more!

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