We have been picking pounds of cherries from our lovely friend’s cherry tree. Every year they give us a call in July when their cherries are ready and a call in late August when their peaches are ready. Both of their trees abundantly produce the most amazing cherries and peaches. Even after picking boxes of fruit there is still more on the trees!
We pit and freeze (I use this cherry pitter ) most of the cherries for our children. They all have a frozen fruit snack addiction. I normally don’t keep traditional snack foods in the house such as packaged crackers, cookies, and bars so when they are hungry they push a stool over to the freezer and help themselves to bowlfuls of frozen fruit. This is usually cherries, blueberries, raspberries, and peaches. I also freeze plums and pears in September but they don’t go for those!
I have been working on more recipes using super nutritious pumpkin seed flour. I must have had beginner’s luck with my Chocolate Pumpkin Seed Flour Cake because my other attempts have not been so successful. This flour is like none other that I have baked with. Pumpkin seed flour seems to suck up a lot of liquid! When testing recipes, I would keep adding more liquid to the batter because it seemed so thick. The end, baked result was soggy and never quite cooked all the way through.
With my previous attempts, I tested egg-free recipes. Since these weren’t so successful, I decided to use eggs again. After mixing this recipe up I thought to add more liquid because again, the batter was sooo thick! But I stopped and thought just to bake them as is and see what happens. They came out perfect! Finally, a pumpkin seed flour recipe I can share with you.
If you would like to purchase this flour you can click here for ordering info. Omega Nutrition is the producer of this fine flour. All of the contact info is on the link.
p.s. - These muffins are great for breakfast served with a tall glass of green smoothie, enjoy!
Cherry Pumpkin Seed Flour Muffins
These muffins have the perfect touch of sweetness with big chunks of luscious red cherries. The allspice lends a subtle sweet, spicy flavor that melds nicely with the cherries. Store in a tightly sealed container for up to 4 days (if they last that long) or freeze for better storage!
3 cups pumpkin seed flour ½ cup arrowroot powder 1 ½ teaspoons baking soda ½ teaspoon sea salt 1 teaspoon ground allspice 1 cup light coconut milk ½ cup grapeseed oil or melted coconut oil ⅓cup honey 3 large organic eggs 1 tablespoon vanilla extract
2 cups pitted fresh cherries, cut in half
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
Place the dry ingredients (pumpkin seed flour through allspice) into a large bowl and whisk together.
In another smaller bowl whisk together the wet ingredients (coconut milk through vanilla). Pour the wet into the dry and whisk together. The batter will be thick!
Fold in the fresh cherries. Fill each muffin cup evenly. You will “overfill” each cup.
Bake for 25 to 30 minutes, rotating the pan 180 degrees halfway through baking. Remove muffins from pan and place onto a wire rack to cool.
For more recipes using cherries, check out these from fellow food bloggers: