Smells like almonds. I made a cherry bread with last year's cherries, and it was delicious, but had no nutritional value. This year, I wanted to find some middle ground. I worked from this recipe . I substituted the eggs for flax eggs (1 tb flax meal and 3 tb water, mixed together a few minutes before using) only because I was out of eggs, but I might keep this change. I used almond milk with a splash of lemon juice instead of the buttermilk. And I added chocolate, which of course made it a little less healthy, but much more satisfying. I used butter instead of oil because it tastes better. And I adjusted the baking time and temperature to make bread instead of muffins, because who has time to clean a muffin tin these days? It's a good sweetness for us, since we eat it as a treat. But if one wanted to make it even healthier, the sugar could be reduced a little bit and it would still be good. This recipe is a keeper. Especially when this is just a fraction of the cherries on
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.