Are we having an exceptional cherry season this year, or what? Not only is it never-ending, but the fruits are HUGE and super crazy good too! Unbelievably crisp, fresh, juicy and sweet, they literally explode in your mouth.
And the flavour! Oh my, I can’t remember the last time I’ve had cherries that were THAT flavourful!
And as if this wasn’t enough, they are practically giving them away! I just bought 36 pounds of the deep red jewels for the ridiculously low price of $26.00.
WOOHOO! My fridge is packed full of cherries! Boy, am I in heaven! Not sure I’ll be this happy when I get busy pitting them, but I haven’t gotten around to that yet.
Since I don’t have a pitter and don’t really care to spend 40 bucks on one either, I went online to research “efficient ways to pit cherries for the pitterless pitter”, and I found this super neat trick. I haven’t tried it yet, but I am hoping it will work as beautifully as it does in the video.
Guess what I’ll be doing tonight?
Of course, if anyone has another super efficient trick that they’d like to recommend, I’d be more than happy to hear it!
I guess it will come as no surprise to you if I tell you that today’s recipe involves cherries!
I wanted to do a chocolateless version of my Chocolate Cherry Buckwheat Bake, and since I also happened to have a freshly cracked open coconut in the fridge, I decided to make it a Cherry and Coconut Buckwheat Bake.
Then I stopped and thought for a second: since there was going to be coconut in that bake, perhaps it would be interesting to push this thing further and use coconut flour instead of buckwheat.
It didn’t take too long for me to convince my brain! You know how much I love coconut flour! I just can’t get over how it keeps your tummy full and satisfied for a very long time! Plus, it tastes awesome! What’s there not to like?
Honestly, I think coconut flour is the ultimate breakfast flour! It’s just as satisfying in a bake as it is in pancakes.
Looks like I will be experimenting with different flavor combinations of coconut bakes in the future!
(for 6 individual bakes)
- 1 cup coconut flour
- ½ cup whole wheat flour
- 1/3 cup raw buckwheat groats
- 1/3 cup chia seeds
- ½ cup shredded coconut, toasted
- 3 scoops vanilla flavored whey protein powder
- 1½ tsp baking powder
- ¼ tsp salt
- 1 cup cherries, pureed
- ½ cup cherries, chopped
- 1 cup unsweetened applesauce
- 1 ½ cup (12) egg whites
- 2/3 cup buttermilk (or non dairy milk)
- 1 tbsp pure vanilla extract
- Preheat oven to 425F
- Line 6 individual oven safe soup bowls or ramequins with parchment paper (or coat with cooking spray or olive oil)
- Puree 1 cup of pitted cherries in small food processor. Transfer to mixing bowl and add unsweetened applesauce. Whisk in egg whites, buttermilk, and vanilla. Add chopped cherries and set aside.
- In a separate bowl, mix dry ingredients together until well combined.
- Add wet ingredients and stir with a spatula until mixture is homogenous.
- Divide batter between the 6 bowls and bake for 5 minutes at initial temperature. Lower heat to 350F and bake for an extra 30-35 minutes.
- Unmold the cakes as soon as they come out of the oven and cool completely on a cooling rack.
*I recently learned the coolest trick ever on Chocolate Covered Katie: if you open a can of coconut milk and leave it uncovered in the fridge for an extended period of time, it becomes thick, very thick… almost whipped cream like thick. It seems to keep for a while too! I’ve had mine in the fridge for 5 days now and it didn’t dry out. It just got thicker, and thicker… Oh, yum! It’s a beautiful thing.
I chose to garnish this bake with a few chopped cherries, a teaspoon of that beautiful thickened coconut milk and a little bit of toasted shredded coconut. My quick cherry sauce would’ve worked wonderfully too!
Still hiding in the parchment paper
A behind the scene look at parchment paper lining
Cherry puree and toasted coconut in the making
All dressed up and ready to party!