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Gluten-Free Sweet Cherry Turnovers

“Mama said there’ll be days like this. There’ll be days like this, my mama said.”

Our car went bust on the highway.
Not part of the vacation plans – nope, not at all.

Our mechanic is so booked up that he can’t look at it until next week.  He thinks it might be the transmission…hmmm. Do we pour money into our oldie or start looking for a new car?

I don’t know.  What I do know is I would rather not think about it at all and get lost in making great food and drinking amazing wine instead.  Or better yet, hop on a flight to Florence and walk the cobblestone streets, where driving a car seems almost silly.  

Since we can’t really get to Italy right now
and we won’t hear the verdict on the car until next week.  
Well there really isn’t much else to be done but to carry on and enjoy today.

Because despite the ominous news, on this day
there are sweet cherries to be eaten and fun to be had as a family.
There is dancing.
There is laughter and plenty of love.
There is creativity and imagination and delicious gluten-free sweet cherry turnovers.

Yep. Life’s hiccups can be frustrating, even upsetting – but they’ll always be something, won’t there?

Celebrating the good stuff even on the hard days
 well, that just makes us superstars, doesn’t it?

Here’s to getting over the bumps,
to sweet cherry turnovers fresh out of the oven,
to perfect little hands reaching to discover something new,
to this day and what can be made of it.


Gluten-Free Sweet Cherry Turnovers
Serves 4
1 1/2 cup white rice flour
1/4 cup oat flour
1/4 cup almond flour
1/4 cup of organic sugar
1/2 cup butter (right out of the fridge)
2 eggs
1 tsp cinnamon
1/2 tsp vanilla
6 Tbsp of cool water
In a large bowl mix all flours, sugar & cinnamon together. Cut the butter up and work it into the flour. Beat two eggs, add in the vanilla and water – mix into the flour mixture.  Keep working the dough until all is well blended and you have a nice tender consistency.  Remove from the bowl and form a rectangle – place in the refrigerator for about an hour.
Sweet Cherry Filling
2 loosely filled cups of sweet cherries (pitted & halved)
1/3 cup of organic brown sugar
1/4 cup of water
2 Tbsp of tapioca flour
1 tsp cinnamon
Mix all ingredients in a saucepan over high heat.  Bring to boil and then reduce to low heat and simmer.
Cook for 12-15 minutes, stirring often so that it doesn’t stick.  Once cooked, remove from heat and allow to cool completely.
Putting the turnover together
I chose to make mine look almost like a poptart, but you can use the dough however you would like –
You can cut it into squares, fill it and fold them over to make triangles. It’s up to you!
What I did, was slice the dough into 8 pieces.  Put 4 down on a lightly greased baking sheet, filled them well (maybe a bit TOO well!) and then put the other pieces on top – sealing them at the sidesand pressing them down with a fork – to make a ‘decorative’ edge 🙂
Bake at 350F for 22-25 minutes.
Emily Smith

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  1. those look so delicious! i love fresh fruit turnovers….the only problem is you always want to overstuff them and it gets hard to seal them up for baking!

  2. LOVE those little hands!! I’m looking forward to trying this recipe… if I can ever have enough cherries leftover after snacking! :o)

    I love your positive attitude by the way! And now I have that song stuck in my head… ;o) (mama said…)

  3. Tinajo – Thanks! I love cherries too…so yummy!

    Jaime – Thanks so much 🙂 I know!!! The fruit was coming out everywhere…but it made them so good…just messy!

    Annalise, thank you, that’s my little angel. Love your blog, thank you for stopping by and for cheering on the positivity…lol…sometimes you just want to be a grump instead.


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