In the summer of 2017, I had the pleasure of accompanying a group of fruit rescue folks from Fruits of Sherbrooke to a picking location just outside of St. Albert, Alberta. The backyard was huge for a city lot, containing an outstanding full orchard of Evans cherry trees.
We were in luck! There were still loads of glistening jewels left on the trees in the far back, where we were directed to pick, making it easy to fill our buckets in no time. I volunteered to take the first load of cherry-filled buckets back to the hall where the fruit rescue team works. After the buckets were safe in the hands of more volunteers, I was asked if I wanted to take some cherries home. Oh yes! I was so grateful.
At home, we ate some of the cherries fresh and the rest I froze… for a “special day” in the winter time. I must say I hesitated to use them up since you one never knows if the day is special enough! Of course, it doesn’t have to be a grand affair. Every day is special!
I decided to use the rest of the cherries in this recipe I developed. They tasted fantastic with Saskatoon berries that we picked last summer as well. Both my husband and I were fortunate to be guests at Raymond and Margaret’s (Kitchen Frau) for lunch and afterward, happily headed to the patch to pick.
So what you have here is a pretty special breakfast. If you don’t have the fruit, switch Evans cherries with any cherry and use blueberries instead of Saskatoon berries. Strawberries or raspberries with mango would be a great mixture I would think too! It’s yours to play with. It’s your food story! #urfoodstory
Hope you enjoy this gluten-free, dairy-free, and eggless recipe. So tasty and so healthy too!
- 1 ½ cups quick oats
- ½ cup hemp hearts
- 2 Tbsp ground flaxseeds
- 1 tsp baking powder
- 1 tsp ground cardamom
- ¼ tsp ground Himalayan salt
- 1/3 cup coconut sugar
- 2 cups almond milk
- 2 eggs
- 3 Tbsp maple syrup
- 1½ Tbsp coconut oil melted
- 1 cup Evans cherries fresh or frozen
- 1 cup Saskatoon berries fresh or frozen
- ¼ cup ground almonds
Preheat oven to 350 degrees.
In a medium-sized bowl, mix together the oats, baking powder, cardamom, salt, and coconut sugar. Set aside.
In a separate bowl whisk together the almond milk, eggs, and maple syrup.
Layer half the fruit in a baking dish and top with the dry oat mixture. Pour the melted coconut oil (keep it separate from the rest of the wet ingredients as it’ll clump up when it meets the cold wet ingredients) on top and mix it gently with the oats. Pour in the wet mixture then add the rest of the berries on top. Sprinkle ground almonds on top.
Bake for 40 to 45 minutes or until the liquid is absorbed. Serve hot!