- 120 grams Quinoa
- 1 ⅕ kilograms cherries
- 5 Eggs
- 1 tablespoon Lemon juice
- 120 milliliters Sunflower oil
- 4 tablespoons Pear syrup
- 150 grams ground almonds
- 150 grams Buckwheat flour
Toast quinoa in a pan until it becomes aromatic. Remove from pan and let cool.
Rinse and pit cherries. Separate eggs. Beat egg whites with lemon juice until stiff. Mix yolks with oil and pear juice. Combine almonds, quinoa and buckwheat flour. Fold in egg yolks into quinoa, fold in egg whites as well, carefully.
Line baking sheet with parchment paper.
Place quinoa mixture on baking sheet and smooth. Sprinkle with cherries and bake in preheated oven at 180°C (approximately 350°F) for about 35 minutes.
Remove from oven, cool and cut into pieces. Serve.