Disclosure: This post is sponsored by Northwest Cherry Growers. Thank you for supporting the work we’re doing at Food Heaven!
The summer is here, which means a wide variety of beautiful produce at the farmers market! Sweet cherries are one of my favorite fruits, and once they’re in season, I like to stock up because the cherry season is relatively brief. Fresh northwest-grown sweet cherries are usually only available nationwide from late-June to August, so you gotta get them while you can! I like to freeze cherries while they’re in season so I can enjoy them year-round, and then add them to smoothies or jam recipes.
Aside from being perfectly sweet, cherries have a lower glycemic index than almost any other fruit, which means they release glucose slowly and evenly – helping you maintain a steady blood sugar level. Cherries are also a natural source of melatonin, which helps control your body’s internal clock and regulate your sleep patterns. Try eating cherries about an hour before bedtime to help stabilize your sleep cycle.
Also, for those of you wanting to boost your fiber intake, cherries are a delicious way to go! Incorporate cherries into your 2 cups a day of recommended fruit to help meet your fiber needs. I could keep going with why cherries are awesome, but I’m sure you’re wondering about this recipe. It’s so. so. good. Inspired by one of my favorite Boston desserts at Tatte bakery, I whipped up a pistachio oat crust, and then layered it with sweet cherry jam, whipped cream, and crushed pistachios. Yes, it’s heavenly. Best part is that the recipe is pretty straight forward and healthy. Let’s get started!
Blend the sweet cherries and chia seeds together. Add to a small pot and cook over low heat for 5-7 minutes. Pay attention so it doesn’t burn! Allow to cool down, the texture should resemble a jam. While that’s happening, add the pistachios, oats and maple syrup to a food processor. Process until consistent and scoop into a bowl. Press the pistachio crust evenly to 4, 4oz jars, layer with the cherry jam, and top with whipped cream. Finish off by topping the whipped cream with leftover jam and crushed pistachios. If you want to enjoy just one or two servings now, pack the crust and jam separately, and then assemble with the whipped cream whenever you’re ready to enjoy the rest!
- 1 1/2 cups cherries, stems removed and pitted
- 1 teaspoon chia seeds
- 1/2 cup shelled pistachios, roasted and salted
- 1/2 cup rolled oats
- 3 tablespoons maple syrup
- whipped cream
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Blend the cherries and chia seeds together. Add to a small pot, and cook over low heat for 5-7 minutes. Pay attention so it doesn't burn!
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Allow to cool down, the texture should resemble a jam.
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While that's happening, add the pistachios, oats and maple syrup to a food processor. Process until consistent and scoop into a bowl.
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Press the pistachio crust evenly to 4, 4oz jars, layer with the cherry jam, and top with whipped cream. Finish off by topping the whipped cream with leftover jam and crushed pistachios. Enjoy!
