Ingredients:
1 kg bird cherries
Method:
Add the bird cherries, in batches, to a stone mortar. Pound with a pestle to mash the cherries and break open the stones. Line a baking tray with parchment paper and spread the pounded bird cherries in a thin layer over the top.
Transfer to an oven that's set to 90°C or cooler and dry out during the whole day. Every hour or so turn the cherry mix over to ensure even drying. During the night turn off the oven, leave the cherries inside with the door closed and allow to dry.
The following day the cherry mix should be completely dry and not at all tacky. The cooking will have driven off any cyanide compounds in the stones and the whole cherry will be safe to eat. Transfer to a coffee blender and render to a flour. Store in an air-tight jar until needed.
This flour is a staple of many Russian cakes and also makes an excellent addition to breads, waffles, cakes etc.
