Pit and crush 6 cups of cherries. You will definitely want a cherry pitter to make your life easy for this part!
Combine with 1 1/2 cups of red wine (use whatever you didn’t finish last night or whatever you plan on sipping on while cooking 😆. Personally, I used a blend but some people swear by cabs)
Add 1/4 cup water, 1 1/2 low or no sugar needed pectin and the juice of one lemon. Bring to a boil.
Add 1 1/2 cups of sugar and bring to a hard boil for one minute.
Ladle warm mixture into prepared jars. Allow to cool for at least 30 minutes at room temperature and then refrigerate
Preheat your oven to 450F (don’t be like me … do this ahead of time so you don’t have to wait around)
Combine the following:
-9 oz 1 for 1 gluten free flour
-4 tsp baking powder
-1 1/2 tsp powdered psyllium husk
-1/2 tsp salt
-1/2 tsp sugar
-1/4 tsp baking soda
Mix until dry ingredients are well combined
Add 3 tablespoons of Earth Balance butter. Mix until small crumbles are left (if using your fingers, aim for pea sized pieces … personally, I dump it all in the stand mixer)
Add 3/4 cup oat milk, 1 large egg, 2 tablespoons vegetable oil, and 2 teaspoons lemon juice. Mix until well combined (it will look smooth).
Scoop approx 1/4 cup (I use an scoop — it makes it so easy) portions onto a sheet pan lined with parchment paper. Bake approximately 15 minutes. Look for a light, golden brown color.