Ingredients

  • 4 tablespoons chia seeds mixed with 12 ounces water – set aside – you may also use flax seed meal with the same measurements
  • 1 cup dairy-free butter – softened
  • 1 ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 42 ounces cherry pie filling – that is 2 cans at 21 ounces each

Instructions

  • Preheat oven to 350 degrees.
  • Spray a 15x10x1 baking pan with non-stick cooking spray.
  • In a large bowl, cream together the butter and sugar.
  • Add in the prepared chia seed eggs and beat well.
  • Beat in vanilla, almond extract.
  • Add the salt to the flour and mix in. Gradually add flour mixture to batter and beat until well combined.
  • Spread 3 cups of batter evenly into prepared baking pan.
  • Lightly spread pie filling evenly over batter.
  • Drop remaining batter by tablespoon over the top of the cherries.
  • Bake 35-40 minutes or until golden brown,
  • Remove from oven and cool on wire rack.
  • Cut and serve or store in airtight container until ready to serve.
  • Store leftovers in refrigerator.