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.