Cherry Crisp

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Last week my girls and I, along with my sister, ventured to my in-law’s home and spent the afternoon tangled up in branches and brambles.  It was picking’ time!  By the time the day was done, we ended up with two giant bowls of tart cherries and black raspberries.  Simply marvelous!

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The black raspberries quickly became freezer jam, with the help of my six and eight-year old sous chefs.  And the cherries, well, the cherries ended up going into an absolutely amazing cherry tart.  I don’t often like to toot my own horn, but friends, it was good.  Very good.  Let me share the recipe…

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Cherry Crisp

6 cups pitted tart cherries (This measurement was taken AFTER the cherries were pitted.)

1 cup local honey

2 T Non-GMO corn starch

Mix these ingredients in a large bowl and pour them into a 9×9 baking dish.  (I use this baking dish because then I can serve the crisp table-side and it looks as good as it tastes.)

2 cups oats

1 cup flour

1/2 teaspoon salt

1/2 cup packed brown sugar

1 stick cold butter cut into cubes

Mix all these ingredients together in a large bowl (such as one of these sustainably harvested bamboo bowls) using a pastry blender.  Pour the crumbled mixture onto the cherry mixture.

Bake at 375 degrees for one hour.  Allow 20 minutes to cool before serving.  Enjoy!

*A note about all my recipes: I use all organic ingredients, local when available. I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified. All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished. All our spices and cane sugar are fair-trade certified and purchased through a cooperative.

Dairy Free Apple Crisp

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Despite the fact the mercury is reading 85 degrees tonight as I write this, I am thinking Fall.  To help force my most-loved season along, the girls and I decided to pick our first-ever crop of apples from two of our apple trees and enjoy them for dinner in our favorite  baked apple form:  a crisp.

Because my youngest is still on a non-dairy diet, I continue striving to find new ways of tweaking our favorite recipes to make them dairy-free.  This recipe is one of those such experiments.  I wanted to substitute the butter in a traditional crisp, without losing the earthy, creamy flavor I think butter brings to the table.  I ended up using a combination of coconut oil, for the fat content, and whole wheat flour for the earthiness factor.  The crisp turned out quite nicely, without any hint of a coconut flavor that sometimes makes its way into recipes where I substitute butter with coconut oil.

I hope you enjoy this yummy fall treat!

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Dairy Free Apple Crisp

1/4 cup honey

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Heat the above ingredients in a small saucepan until the honey becomes runny.  Pour this mixture over 6 cups of sliced, fresh apples.

Pour the apple honey mixture into a 9X9 baking pan.

In a separate bowl, mix together:

2 cups rolled oats

1/2 cup whole wheat flour

1 teaspoon cinnamon

1/4 teaspoon salt

Cut in 5 tablespoons of coconut oil.  Crumble the oat mixture over the apple mixture.  Bake in a 350 degree oven for 45 minutes, or until the top is crunchy and golden brown.  Enjoy!

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*A note about all my recipes:  I use all organic ingredients, local when available.  I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified.  All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished.  All our spices and cane sugar are fair-trade certified and purchased through a cooperative.

Cherry Pomegranate Frozen Yogurt

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It seems that it has been some time since I have shared one of my recipes in this space, so today is the day my friends.  Today I bring you yet another of our family’s experiments with a cow’s milk dairy free recipe.  My girls just love this frozen yogurt recipe I concocted, and I hope you and your family enjoy it as well.  It is incredibly simple, so you can whip it up on no time for a fun, summer snack.

Cherry Pomegranate Frozen Yogurt

10 oz dark sweet cherries (these can be fresh or frozen and thawed)

1/2 cup honey

1 cup 100% juice pomegranate juice

1 cup yogurt (We use goat’s milk yogurt, but any yogurt would work great.)

Add the cherries and honey to a blender.  Blend until smooth.  Next add the juice and the yogurt.  Pulse a few times in the blender until combined.  Pour the mixture into your ice cream maker and follow the manufacturer’s instructions.  Enjoy!

*A note about all my recipes:  I use all organic ingredients, local when available.  I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified.  All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished.  All our spices and cane sugar are fair-trade certified and purchased through a cooperative.