Sweet cherries are anti-inflammatory, thanks to the powerful plant pigments that function as antioxidants. They also contain compounds that can help our bodies to combat the effects of stress and aging. The tryptophan and serotonin in sweet cherries may even help to regulate sleep cycles!
- 3 cups spelt flour, or any other approved flour
- 1/2 teaspoon sea salt
- 1/3 cup grapeseed oil
- 1/4 cup spring water
- 2 teaspoons agave syrup
- 1 cup date sugar
- 1 1/4 cups homemade walnut milk or homemade soft-jelly coconut milk
- juice of 1 key lime
- 12-16 ounces fresh sweet cherries, pitted and halved
- Optional: 1 cup date sugar + 2 tablespoons homemade walnut milk or homemade soft-jelly coconut milk, whisked to create a glaze for topping the cake
- Preheat your oven to 350F. Lightly grease a 9 x 13 rectangular baking dish with a little bit of grapeseed oil and line the bottom with a piece of rectangular parchment paper.
- Whisk the flour and sea salt together in a mixing bowl (or the bowl of a stand mixer).
- In the bowl of a stand mixer or in a large mixing bowl with an electric mixer, mix the grapeseed oil, spring water, and sugar together until well-mixed. Add the non-dairy homemade milk of your choice and key lime juice and mix well.
- Add dry ingredients in two additions, mixing on medium speed as you go. When the batter is well mixed (just when no lumps are visible), take the batter with an ice-cream scooper and set the cookies on the tray. Cover with the halved cherries.
- Transfer the baking dish to your oven. Bake for 45 minutes, or until the edges are golden brown and the top is set.
- If you’d like to glaze it, whisk together 1 cup of date sugar and two tablespoons of the non-dairy homemade milk of your choice till smooth, then pipe or drizzle it over the top of the cookies.