Organic soaked wheat and malted barley flour, pastured butter, cacao nibs, fresh cherries and raw cream..
Pour fresh raw cream into a pan and let stand overnight. Heat the milk very slowly until the surface begins to wrinkle, and then continue to heat 1 hour over low heat. Do not let it boil, or you’ll have to start over.
Transfer the pan to a cool spot and allow to sit overnight. In the morning, skim the clotted cream from the surface and refrigerate until ready to use.
Soak 1 /12 cups of organic whole wheat flour in filtered water and homemade whey overnight. Just before preparing, stir in 1/2 of malted barley flour and pour into a glass mixing bowl.
Add 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon Celtic salt and then cut in 4 tablespoons pastured butter. Make a well in the center of the mixture, then add 3/4 cup whole milk, a cup of chocolate cups and a cup of coarsely chopped, fresh pitted cherries.
Work by hand into a soft, slightly wet dough. Drop heaping tablesponsful of dough onto a baking sheet lined with parchment paper and bake in a 375 degree oven until golden brown, about 12 minutes.
Serve warm with clotted cream.