Macadamia Cherry Squares

I purchased organic dried cherries and macadamias on a whim from the bulk bin of the local organic store, and only at the cashier did I realize how costly they were. I had tried to skimp as much as I could and only take enough for one baking project, and even as I resorted to a trusted source, I felt a slight pressure upon me while coming up with this recipe. Anyhow, after just one bite I could take a deep sigh of relief – this was no waste of ingredients!

macadamia_cherry_squares

The cherries are completely underrepresented in the picture – there were actually just as many berries as there were macadamias. The batter is only slightly adapted from the baking genius Celine’s butterscotch bars, and I can see how any combination of add-ins would work very nicely in this recipe. These squares are very sweet, but the sour cherries balance that up quite nicely. As usual, I prefer to enjoy these warm, whereas Heikki likes his straight out of the fridge.

The Ingredients (adapted from this recipe):

  • 2 and 1/2 dl whole cane sugar (rapadura)
  • 1 dl liquid margarine
  • 3/4 dl soy yoghurt
  • 1 and 1/2 teaspoons vanilla extract
  • 2 dl whole spelt flour
  • 1 dl plus 1 tablespoon wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 dl macadamia nuts, coarsely chopped
  • 1 dl dried cherries

First I preheated the oven to 175 degrees Celsius and sprayed a 23 X 12 cm baking dish with olive oil (because I’m lazy, brushing with margarine would be even better).

I placed the sugar and the margarine in a small cooking pan and heated them up on low heat for about 5 minutes, stirring every now and then, until the sugar had almost melted.

I let the mixture cool down and meanwhile, chopped the macadamias, and mixed the dry ingredients (spelt flour through salt) together. Then I added the soy yoghurt and the vanilla extract to the sugar mixture, stirred until combined, and poured into the dry ingredients. I added the nuts and the cherries in the batter, spread it in the baking dish, and baked for about 25 minutes until a toothpick inserted in the center tested clean.

It’s best to let the squares cool in the pan completely before cutting, or they will most likely fall apart. I know.

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