No-Bake Cherry Crumble

No-Bake Cherry Crumble
Prep Time
40 minutes
Number of Servings
Serves 8
Ingredients

Topping

  • [q:3/4] cup sliced almonds, divided
  • [q:2/3] cup ([q:3 1/3] oz) all-purpose flour
  • [q:1/4] cup packed ([q:1 3/4] oz) light brown sugar
  • [q:1/4] cup ([q:1 3/4] oz) granulated sugar
  • [q:1/2] tsp vanilla extract
  • [q:1/4] tsp ground cinnamon
  • [q:1/4] tsp table salt
  • 6 Tbsp unsalted butter, melted

Filling

  • [q:1/3] cup ([q:2 1/3] oz) granulated sugar, divided
  • 1 Tbsp cornstarch
  • 2 lbs fresh sweet cherries, pitted and halved
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • [q:1/2] tsp table salt
  • [q:1/4] tsp almond extract
  • [q:2/3] cup dried cherries
Directions
  1. For the topping: Finely chop [q:1/4] cup of the almonds. Combine chopped almonds, flour, brown sugar, granulated sugar, vanilla, cinnamon, and salt in a bowl. Stir in melted butter until mixture resembles wet sand and no dry flour remains.
  2. Toast remaining [q:1/2] cup almonds in a 10-inch nonstick skillet over medium-low heat until just beginning to brown, about 4 minutes. Add flour mixture and cook, stirring constantly, until lightly browned, 6 to 8 minutes; transfer to a plate to cool. Wipe skillet clean with paper towels.
  3. For the filling: Combine 2 tablespoons of the sugar and the cornstarch in a small bowl; set aside. Combine fresh cherries, lemon juice, vanilla, salt, almond extract, and remaining sugar in now-empty skillet. Cover and cook over medium heat until cherries release their juice, about 7 minutes, stirring halfway through cooking. Uncover, stir in dried cherries, and simmer until cherries are very tender, about 3 minutes.
  4. Stir in cornstarch mixture and simmer, stirring constantly, until thickened, 1 to 3 minutes. Off heat, distribute topping evenly over filling. Return skillet to medium-low heat and cook until filling is bubbling around edges, about 3 minutes. Let cool off heat for at least 30 minutes before serving.
Nutrition Info
389 Calories, 5 g Protein, 23 mg Cholesterol, 60 g Carbohydrates, 43 g Total sugars (19 g Added sugars), 5 g Fiber, 16 g Total fat (6 g sat), 223 mg Sodium, [nutrition:2] Vitamin B2 (riboflavin), Vitamin E, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin C, Folate, Magnesium, Phosphorus

Chocolate Cherry Mousse

Chocolate Cherry Mousse
Prep Time
1 hour 50 minutes, plus 7 minutes cook time
Number of Servings
Serves 4
Ingredients

Mousse

Cherry Sauce

Directions
  1. Place the soymilk, cocoa powder, maple syrup, agar and sea salt in a medium saucepan. Bring almost to a boil, stirring constantly. Reduce heat to medium-low and simmer for about 5 to 6 minutes until the agar has dissolved.
  2. Pour into a blender and pulse several times to cool and dissolve any remaining agar and chocolate. Place back in the pan and allow to cool.
  3. Place the aquafaba in a mixing bowl and blend with a hand blender for 6 to 7 minutes until the consistency of whipped cream. Pour the cooled soymilk into the aquafaba and gently mix by hand until thoroughly blended. Pour into dessert cups and refrigerate for at least 1 hour to set.
  4. To prepare the cherry sauce, place cherries, cherry juice, maple syrup and pinch of salt in a small saucepan. Bring to a boil. Dissolve the kuzu and add to the cherries, stirring constantly until thick. Remove from the heat.
  5. When the mousse is set, pour the cherry sauce over and refrigerate for 30 minutes longer. Remove and serve.
Nutrition Info
234 calories, 3 g fat (10% calories from fat), 5 g protein, 50 g carbohydrate, 2 g fiber, 0 mg cholesterol, 85 mg sodium

Crispy Brown Rice, Nut & Fruit Bars

Crispy Brown Rice, Nut & Fruit Bars
Prep Time
30 minutes, plus 12 minutes cook time
Number of Servings
30 servings
Ingredients
Directions
  1. Place the syrups and peanut butter into a small saucepan and whisk thoroughly to mix. Bring to a boil while stirring constantly.
  2. Reduce the heat to medium-low, stir or whisk frequently, and simmer for 10 to 12 minutes or until the syrup thickens and drips slowly from the spoon.
  3. Place the crispy cereal, dried fruit, seeds, and nuts in a mixing bowl. Pour the hot syrup over the mixture and mix thoroughly to coat all ingredients.
  4. Lightly moisten a glass baking dish with cold water. With moistened hands, place the mixture in the baking dish and press it down evenly and firmly.
  5. Place the dish in the freezer for 20 to 30 minutes, allowing the syrup to harden. Remove and slice into bars or squares.
  6. Store in a covered container on the counter or refrigerate.
Nutrition Info
114 calories, 3 g fat (22% calories from fat), 2 g protein, 20 g carbohydrate, 1 g fiber, 0 mg cholesterol, 90 mg sodium

Cherry Crisp Summer Smoothie Bowl

Cherry Crisp Summer Smoothie Bowl
Sweet, Healthy, Crunchy, and Cool
Number of Servings
Serves 1
Ingredients
  • [q:3/4] cup Ezekiel 4:9 Sprouted Grain Crunchy Almond Cereal
  • 2 Tbsp vegan butter
  • 2 Tbsp coconut sugar
  • [q:1/4] cup pecans, chopped
  • [q:1/4] tsp vanilla extract
  • [q:1/4] tsp sea salt
  • 1 cup fresh Bing cherries, pitted
  • 1 cup frozen cherries
  • 1 cup sliced frozen banana
  • [q:1/3] cup oat milk
  • 1 tsp hemp hearts
  • Non-dairy vanilla yogurt to serve
Directions
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Place the fresh cherries on a baking sheet. Roast for 15 minutes until caramelized, then let cool to room temp.
  3. Melt vegan butter in a skillet along with coconut sugar, vanilla extract, and sea salt. Once bubbling, add cereal and pecans, stirring often until slightly toasted, about 4 to 5 minutes.
  4. Scrape the topping onto a piece of parchment paper or a silicone baking sheet then set aside to cool.
  5. Blend frozen banana, frozen cherries, hemp hearts, and oat milk in a blender until smooth.
  6. Spoon smoothie into a bowl to serve.
  7. Garnish with fresh cherries, roasted cherries, cereal, and a dollop of non-dairy vanilla yogurt. Enjoy!
Nutrition Info
1,100 Calories, 17 g Protein, 159 g Carbohydrates, 98 g Total sugars (24 g Added sugars), 19 g Fiber, 53 g Total fat (30 g sat), 756 mg Sodium, [nutrition:5] Vitamin B6, C, D, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), E, Magnesium, Potassium, Vitamin B2 (riboflavin), [nutrition:2] Vitamin B3 (niacin), B12, Calcium, Iron, Zinc, [nutrition:1] Vitamin K, Folate

Chocolate-Cherry Granola with Almonds

Chocolate-Cherry Granola with Almonds
Prep Time
50 minutes
Number of Servings
8 cups
Ingredients
  • [q:1/2] cup vegetable oil, plus additional for oiling pan
  • [q:1/4] cup maple syrup
  • [q:1/3] cup coconut sugar
  • [q:1/3] cup unsweetened cocoa powder
  • 1 Tbsp vanilla extract
  • [q:1/2] tsp salt
  • 5 cup old-fashioned rolled oats
  • [q:1 1/4] cup sliced or slivered almonds
  • 8 oz bittersweet or semisweet chocolate, chopped
  • 8 oz dried cherries
Directions
  1. Preheat oven to 325°.
  2. Line a rimmed baking sheet with unbleached parchment paper. Lightly brush paper with a small amount of oil. Set baking sheet aside.
  3. Whisk the [q:1/2] cup of oil, the maple syrup, coconut sugar, cocoa powder, vanilla, and salt together in a large bowl. Add oats and almonds until well combined.
  4. Transfer mixture to prepared sheet, spreading it across surface in an even layer. Press mixture down firmly with a stiff metal spatula until it’s compact.
  5. Bake for 35 to 40 minutes. Granola will be firm and fragrant.
  6. Allow granola to cool on baking sheet for 1 hour. Break granola into pieces. Stir in chocolate and cherries. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Info
466 Calories, 12 g Protein, 64 g Carbohydrates, 8 g Fiber, 21 g Total fat (4 g sat), 80 mg Sodium, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B1 (thiamine), E, Magnesium, [nutrition:2] Vitamin B2 (riboflavin), Iron, Zinc, [nutrition:1] Potassium

Chocolate-Cherry-Almond Baked Oats

Chocolate-Cherry-Almond Baked Oats
Prep Time
50 minutes
Number of Servings
Serves 6
Ingredients
  • 3 cups rolled oats (not instant)
  • [q:1/2] cup slivered almonds
  • [q:1/3] cup cocoa powder
  • 1 tsp baking powder
  • [q:1/2] tsp salt
  • 2 cups non-dairy milk
  • 3 large eggs
  • [q:1/3] cup honey, plus additional for drizzling
  • 3 Tbsp melted coconut oil, plus additional for greasing
  • 1 Tbsp vanilla extract
  • 2 cups frozen cherries
  • [q:1/2] cup dark chocolate chips
Directions
  1. Preheat oven to 350°.
  2. In a large mixing bowl, combine oats, almonds, cocoa powder, baking powder, and salt.
  3. In a medium mixing bowl, whisk together milk, eggs, honey, melted coconut oil, and vanilla extract. Add milk mixture to oat mixture and combine well.
  4. Stir in cherries and chocolate chips. Transfer mixture to an 8 by 10-inch baking dish greased with coconut oil.
  5. Bake for 40 minutes. Remove from oven and allow to cool for 5 minutes. Serve drizzled with additional honey.
Nutrition Info
534 Calories, 15 g Protein, 66 g Carbohydrates, 9 g Fiber, 26 g Total fat (13 g sat), 326 mg Sodium, [nutrition:5] Phosphorus, [nutrition:4] Magnesium, [nutrition:3] Vitamin B2 (riboflavin), Iron, [nutrition:2] Vitamin B1 (thiamine), B12, Calcium, Zinc, [nutrition:1] Vitamin B6, D, E, Potassium

Cherry and Toasted-Pecan Quinoa Cookies

Cherry and Toasted-Pecan Quinoa Cookies
Prep Time
20 minutes
Number of Servings
2 dozen cookies
Ingredients
  • [q:1 1/2] cups white whole-wheat flour
  • 1 tsp kosher salt
  • [q:1/2] tsp baking powder
  • [q:1/2] tsp baking soda
  • [q:1/2] cup coconut oil, room temperature
  • [q:1/4] cup sugar or [q:1 1/2] Tbsp maple syrup
  • [q:1/4] cups (packed) light brown sugar
  • [q:1/4] cup clover or orange blossom honey
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • [q:1/2] tsp almond extract
  • 1 cup cooked quinoa, cooled
  • 1 cup old-fashioned oats
  • 1 cup dried cherries
  • [q:1/2] cup toasted shredded coconut (unsweetened)
  • [q:1/2] cup toasted pecans, chopped
Directions
  1. Preheat oven to 375°.
  2. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and baking soda in a medium bowl.
  3. Using an electric mixer, beat coconut oil, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, [q:1/2] cup at a time. Stir in quinoa, oats, cherries, coconut, and pecans.
  4. Spoon dough in portions equal to 2 tablespoons each onto prepared baking sheets, spacing cookies 1 inch apart.
  5. Bake cookies until golden, 12 to 15 minutes. Transfer cookies to a wire rack and let cool.
Nutrition Info
179 Calories, 3 g Protein, 25 g Carbohydrates, 3 g Fiber, 8 g Total fat (5 g sat, 2 g mono, 1 g poly), 120 mg Sodium, [nutrition:1] Iron

Cherry Chocolate Bread Pudding

Cherry Chocolate Bread Pudding
Prep Time
2 hours prep time
Number of Servings
Serves 12
Ingredients
  • [q:3/4] cup dried tart or sweet cherries
  • [q:3/4] cup apple juice or water
  • 8 slices whole-wheat bread
  • [q:1/4] cup unsweetened Dutch-processed cocoa powder
  • [q:1/2] cup firmly packed brown sugar
  • [q:1/4] tsp salt
  • [q:2 1/2] cups refrigerated plain coconut milk beverage, divided
  • 2 large eggs
  • 3 large egg whites
  • 2 tsp vanilla extract
  • Cooking spray
  • [q:1/4] cup dark chocolate chips, at least 60-63 percent cocoa
  • 2 Tbsp sliced almonds
Directions
  1. Preheat oven to 350°.
  2. In a small bowl, soak cherries in apple juice or water to plump them. Drain well and set aside.
  3. Stack bread slices and using a serrated knife, cut off crust. Cut bread into [q:1/2] inch cubes, making about 7 cups.
  4. In a large mixing bowl, combine cocoa, sugar, and salt. Add [q:1/3] cup of the coconut milk and whisk until smooth. Add remaining coconut milk and whisk to combine well. Add eggs, egg whites, and vanilla and whisk until well combined. Add cubed bread and drained cherries, mixing gently until all bread is moistened. Set mixture aside to soak for 30 to 60 minutes.
  5. Coat a 9-inch square baking dish with cooking spray. Stir mixture again to evenly distribute cherries. Spread mixture in prepared pan. Sprinkle on chocolate chips and almonds.
  6. Bake until a knife inserted in center of pudding comes out clean, 40 to 45 minutes. Cool on rack until just warm. Cut pudding into 12 pieces and serve. Or cool completely, cover, and refrigerate overnight. Serve cold or at room temperature.
Nutrition Info
189 Calories, 5 g Protein, 26 g Carbohydrates, 3 g Fiber, 8 g Total fat (5 g sat), 182 mg Sodium, [nutrition:5] Vitamin B12, [nutrition:3] Vitamin D, [nutrition:1] Calcium, Iron, Magnesium, Phosphorus, Zinc 

Pecan Cherry Trail Mix

Pecan Cherry Trail Mix
Prep Time
15 minutes
Number of Servings
Serves 8
Ingredients
  • 1 cup pecan halves
  • 1 Tbsp vegetable oil
  • [q:3/4] tsp chili powder
  • [q:1/8] tsp cayenne pepper
  • 1 Tbsp sugar
  • 1 tsp grated orange zest
  • [q:1/4] tsp salt (preferable coarse kosher salt)
  • [q:1/3] cup dried pitted cherries
  • [q:1/3] cup roasted and salted pepitas (pumpkin seeds)
  • [q:1/3] cup dried cranberries
Directions
  1.  Preheat oven to 350°. Place pecans in a bowl.
  2.  Heat oil in a heavy small skillet over medium heat. Add chili powder and cayenne and stir until fragrant, about 15 seconds. Pour over pecans. Mix in sugar, orange zest, and salt.
  3.  Transfer to a baking pan. Roast until nuts are toasted, about 10 minutes. Remove from oven and cool completely.
  4.  In a medium bowl, combine toasted pecans, cherries, pepitas, and cranberries. Mix to combine.
Nutrition Info
181 Calories, 4 g Protein, 0 mg Cholesterol, 19 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 2 g Fiber, 2 g Total fat (0 g sat), 793 mg Sodium, [nut:5] Vitamin C, [nut:1] Vitamin B6, Vitamin K, Folate, Magnesium, Phosphorus

Gluten-Free Cherry Pie

Gluten-Free Cherry Pie
Prep Time
55 minutes + chill time
Number of Servings
6
Ingredients

Crust

  • 1 cup gluten-free all purpose baking flour
  • [q:3/4] cup tapioca flour
  • [q:1/2] cup sweet white rice flour
  • 1 Tbsp sugar
  • [q:1/2] tsp salt
  • 1 tsp xanthan gum
  • [q:1/2] tsp guar gum
  • [q:1/2] cup shortening
  • 2 Tbsp butter or margarine
  • [q:1/4] cup milk
  • 1 Tbsp lemon juice

Filling

  • 32 oz (or 2 16-oz cans) tart red cherries or other fruit
  • 2 Tbsp cherry or other fruit juice
  • [q:2/3] cup sugar
  • 1 Tbsp quick-cooking tapioca
  • 1 tsp almond extract
  • Small amount egg or milk wash
  • [q:1/2] tsp sugar, optional for sprinkling on top 
Directions
  1. Place dry ingredients, shortening, and butter in food processor. Mix well.
  2. Add milk and lemon juice and blend until dough forms small clumps or a large ball. Remove dough from food processor and shape with hands into a ball. Flatten dough to circular disk, wrap tightly, and chill 30 minutes.
  3. Meanwhile make pie filling by combining cherries, cherry juice, sugar, quick-cooking tapioca, and almond extract in bowl. Let stand while rolling pie crust.
  4. Massage dough between hands until warm and pliable, making crust easier to handle. Roll half of dough to 10-inch circle between two pieces of heavy-duty plastic wrap dusted with rice flour. (Keep remaining half wrapped tightly to avoid drying out.) Use damp paper towel on counter top to anchor plastic. Be sure to move rolling pin from center of dough to outer edge, moving around the circle in clockwise fashion to assure uniform thickness.
  5. Remove top plastic wrap and invert crust, centering it over pie plate. Remove remaining plastic wrap and press into place. If dough is hard to handle, press entire bottom crust in place with your fingers.
  6. Fill with cherry or other fruit filling for a 9-inch pie, but limit the amount of extra juice to two tablespoons. Roll remaining dough to 10-inch circle between floured plastic wrap. Invert and center on filled crust. Don’t remove top plastic wrap until dough is centered.
  7. Shape decorative ridge around rim of pie plate. Prick crust several times with fork to allow steam to escape. Freeze 15 minutes. Brush with milk or beaten egg, if desired, for glossier crust. Sprinkle with sugar. Place on nonstick baking sheet.
  8. Bake pie in preheated 375º oven for 15 minutes on lower oven rack to brown bottom crust. Move to next higher oven rack and bake another 25 to 35 minutes, or until crust is nicely browned. Cover loosely with foil if edges brown too much.
  9. Cool thoroughly on wire rack to allow juices to thicken before cutting.
Nutrition Info
Made with vegetable shortening, unsalted butter, fresh cherries, and cherry juice: 571 Calories, 6 g Protein, 38 mg Cholesterol, 91 g Carbohydrates, 46 g Total sugars (24 g Added sugars), 6 g Fiber, 23 g Total fat (7 g sat), 220 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B6, Vitamin C, Vitamin K, Iron, Phosphorus
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