This slice deserves it’s own post! Such a festive treat and a great way to use up cherries that may not have been eaten on Christmas day. If you want other ideas about leftovers you can see this recipe of mine for left-over pork cigars and stonefruit chutney. Plus a reminder about my tips for food safety at Christmas and during the summer party season are here.
I posted this pic of my transcription (scrawl) on the back of an old envelope of the recipe that I adapted this recipe from (my pineapple crumble slice). I was delighted this picture brought back some lovely food memories of loved ones doing the same thing for some of you. I like to think there is a method to my insanity sometimes and I’m glad to hear I’m not the only one. I just like to work from paper instead of trying to refresh a screen while I am baking/cooking. I will scrawl out the basic recipe on an old envelope to save me having to refresh the screen. Otherwise, I try to commit it to memory – as I miserably & hilariously failed doing during this blog post when I was baking with my infant and toddler.
This slice is 3 layers but only 2 recipes (the crumble and base are made up of the same mixture). I have used quinoa flakes in place of the oats too and that has worked really well. If you aren’t a fan of using 100% wholemeal flour, use a ratio of white to wholemeal flour that suits your family. I find that wholemeal flour in recipes is sometimes an acquired mouth feel.
- Spray on coconut oil (to line pan)
- 2 tbsp organic coconut oil
- ¾ cup wholemeal flour
- ¼ cup quick oats
- ½ cup white sugar
- 4 tbsp cocoa
- 1 large free range egg
- 160g natural Greek yoghurt
- 1½ teaspoons vanilla extract (or 1 tsp vanilla bean paste)
- ¼ cup plain flour (you can use wholemeal instead)
- 1 cup fresh cherries, deseeded and chopped
- Preheat oven to 180oC.
- Spray a square 20x20cm baking dish with coconut oil.
- To a large bowl, add the coconut oil, wholemeal flour, oats, 2 tbsp of the cocoa and ¼ cup sugar.
- Using your fingers rub the coconut oil into dry ingredients until it resembles sand.
- Reserve ¾ cup of this mixture and set it aside.
- Transfer remaining mixture into the baking dish and using your fingertips press crumbs evenly to form a base.
- Bake for 10 minutes.
- In the meantime, into a large bowl add the egg, ¼ cup sugar, yoghurt, remaining cocoa, vanilla extract and ¼ cup flour. Whisk until smooth and set aside.
- Remove base from oven and arrange the cherry chunks evenly over the top. The majority of the surface should be covered with cherries, withouth them overlapping.
- Evenly pour the yoghurt mixture over the cherries. Ensure all gaps are filled including the corners.
- Evenly sprinkle the reserved base mixture over the top to create the crumble topping.
- Bake for about 30 minutes.
- Allow the slice to cool for at least 1 hour before slicing and serving. Slice will keep in an airtight container in the fridge for up to 1 week or in the freezer for up to 6 months.
What do you like to make with Christmas leftovers? Leave me a link too so I can get busy on Pinterest 🙂
Have a very happy holiday season and enjoy summer’s beautiful fruits and vegetables!