These juicy cherry pie bars are the perfect summer dessert served with a scoop of your favorite ice cream! The cherries are not pre-cooked so they tend to be much juicier and maintain their shape and flavor better.
For the Crust
1/2 cup Namaste Foods Brown Rice Flour
1/2 cup Namaste Foods Tapioca Flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup turbinado sugar
1 cup unsalted butter, melted
1 large egg
1 teaspoon almond extract
1 teaspoon vanilla extract
3 tablespoons whole milk
For the Cherry Filling
1 pound sour cherries, pitted
3/4 cup turbinado sugar
1 teaspoon cinnamon
3 tablespoons tapioca starch
Preheat oven to 350 F. Grease and line an 8"x8" square pan with parchment paper.
In a large bowl, mix together the cherries, sugar, cinnamon and tapioca starch. Set aside.
Sift together flours, xanthan gum, baking soda, salt and sugar.
Thoroughly mix in the butter, egg, extracts and milk. (I did this by hand)
Press 1/2 of the mixture into the bottom of the pan and bake for 12 minutes or until it is slightly golden.
Spread the cherry mixture over the crust and crumble the remaining crust evenly on top.
Place pan onto a baking sheet to prevent leaks. Bake for 35-40 minutes. Cool completely before serving.