Happy Friday everyone! You know what Friday means? The weekend is here! And I know we all love weekends. Do you have anything special planned? I am on call so hopefully I don’t have to spend too much time at the hospital (fingers crossed that all the rheumatology patients out there behave this weekend). Otherwise I will just be spending mine studying. Unfortunately that is going to be my life for the next 9 months (yes you read that right, nine). I have officially started studying for my Royal College Internal Medicine Exams and needless to say it is a big ordeal. Thousands of hours go into preparing for this exam, and even then about 5-10% of people fail. Yuck. I don’t even want to think about that! But don’t worry… I will still be making time for recipe creating as much as I can. I am determined not to let the blog suffer too much during this time. Because after all, a girl does still need to eat.
Now if you missed my Facebook update a couple days ago then I must let you know that it was a pretty exciting week for me after seeing one of my recipes featured on the Huffington Post! My Orange Blossom Cookies that were a guest post on The Curious Coconut made the cut for the article 27 Paleo Cookies That You’ll Want to Inhale. Needless to say my little ego got quite a boost after seeing my recipe on there. It’s all about the small victories my friends.
I actually made this recipe a few weeks ago when the Farmer’s Market was overflowing with cherries. I realize they are no longer as plentiful as they were a couple weeks ago but I hope a few of you still have some cherries left over that you can use to make this one. Because trust me it is good. Boyfriend approved and everything. And not only are cherries delicious, but they also have a number of positive health effects. They are a powerful antioxidant, they can help prevent gout attacks, can improve post-workout muscle soreness, and are a natural way to improve your sleep. They are also packed with a number of vitamins and minerals so go ahead and eat up!
this brand that is organic and BPA free)
1 TBSP fresh lemon juice
1 TBSP coconut flour (Buy here)
1/4 tsp organic ground cinnamon
1 tsp organic vanilla extract (Find it here)
1.5 cups finely shredded coconut (I use this kind)
1.5 cups cashew flour (you could also use almond flour) (Buy it here)
2 TBSP grassfed butter or ghee (I use this brand) *** To make this dairy free sub for coconut oil
1 TBSP organic coconut oil ( this is the brand I use)
1/4 cup honey
pinch sea salt
1. Place all the ingredients in a bowl and mix well with a spoon
2. Transfer ingredients to 8×11″ glass baking dish, spreading evenly
1. Place all ingredients in a large bowl and mix well with a pastry blender until well combined
2. Place the topping on top of the cherry mixture in the pan – you should have an even layer
1. Preheat oven to 350F
2. Cook the crisp for 15-20 minutes, until the top is golden brown
3. Remove from oven, let cool for a few minutes and enjoy!