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.
If you are interested in the article you can find it here
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!
And if you still haven't registered for The Women's Gluten Free Health Summit you still have time to do so for FREE!! Because I am an affiliate for this summit I can offer you this amazing deal. But trust me it won't last! There are some amazing speakers lined up for this thing and you don't want to miss the valuable information they will be sharing. I for one will be tuning in when I can! To Register for FREE click here
I hope you all have an amazing weekend! As always you can also find me on Pinterest, Facebook and Instagram. I would love it if you followed me there!
Filling Ingredients
4 cups cherries, pitted and chopped2 TBSP full fat coconut milk (I recommend this brand that is organic and BPA free) 1 TBSP fresh lemon juice1 TBSP coconut flour (Buy here) 1/4 tsp organic ground cinnamon1 tsp organic vanilla extract (Find it here)Topping Ingredients
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) 1 TBSP organic coconut oil (this is the brand I use) 1/4 cup honeypinch sea saltFilling Directions
1. Place all the ingredients in a bowl and mix well with a spoon2. Transfer ingredients to 8x11" glass baking dish, spreading evenlyTopping Directions
1. Place all ingredients in a large bowl and mix well with a pastry blender until well combined2. Place the topping on top of the cherry mixture in the pan - you should have an even layerCooking Directions
1. Preheat oven to 350F2. Cook the crisp for 15-20 minutes, until the top is golden brown3. Remove from oven, let cool for a few minutes and enjoy!Print Recipe
