I made these first as a loaf to share with the Trainer, but he thought it was a little to spiced to suite him so I tweaked it again and made a batch just for me. Instead of making a loaf, I spread the batter out in a backing pan. After it was baked I descided to try out my new heart cookie cutter.
Of course, after seeing me enjoy my gingerbread heart and cup of tea every evening the Trainer finally decided he wanted to try one. After one, two, three little hearts popped into his mouth, he decided that they weren't too bad. In fact, "they're pretty good" he declared before finishing off my stash. Luckily, before this happened both S and C had a chance to try them and I got their votes of approval too. I hope you enjoy them as much as we did.Black Forrest Gingerbread
1/2 c. (15pc) prunesPreheat oven to 325°F and line a 9x13 inch baking pan with parchment paper. Soak prunes in 1/2 c. water in a covered container in a warm location. Blanch tangerine: in a small, heavy sauce pan cover the tangerine in cold water, bring to a boil and boil for 1 minute, drain and repeat two more times. Cover tangerine with water once more and boil for 1 hour. In a blander or food processor puree the prunes, water, tangerine, honey and eggs. In another bowl mix almond flour, spices, baking soda and salt. Blend dry ingredients with prunes and mix well, then stir in cherries. Pour into prepared pan and spread to edges with back of a spatula and Bake for 25-35 minutes, until firm to the touch. Cool for at least 30 minutes and cut into squares, or any other shape with a cookie cutter.
1/2 c. water
1 small tangerine or 4oz applesauce and zest of 1 orange
2 Tbsp honey
6oz (2 c.) blanched almond flour
1 Tbsp ground cinnamon
1 Tbsp ground ginger
1/2 Tbsp ground allspice
1/2 Tbsp ground nutmeg
1/2 Tbsp ground cloves
1 tsp baking soda
1/4 tsp salt
1/2 c. dried cherries