The Shoreline Fruit Blog


Cherry Chocolate Oatmeal Cookies

Posted on Jun 16 , 2017 - 04:20 pm

Ingredients

  • 2 tablespoon ground flaxseed
  • 6 tablespoons warm water
  • 2 cups flour (1 cup all-purpose flour + 1 cup spelt or whole wheat)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 2/3 cup melted coconut oil
  • 1 cup brown sugar
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 cup whole rolled oats (not instant)
  • 1 cup dried Montmorency tart cherries
  • 1/2 cup chocolate chips
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Directions

Preheat the oven to 350°F and line a baking sheet with parchment paper.

In the bottom of your mixer’s bowl, add the flaxseed and water. Whisk it (by hand), until well emulsified. Leave it there to thicken while you mix your dry ingredients.

In a medium bowl, combine the flour, baking soda, cinnamon and salt. Set aside.

To your mixer’s bowl, add the coconut oil, brown sugar, maple syrup, and vanilla. Mix on medium-high until well combined.

Gradually add the dry ingredients, mixing after each addition. Mix on high until the dough is smooth and sticky. Stir in the oats, Montmorency tart cherries and chocolate chips.

Scoop a scant ¼ cup of dough onto the baking sheet. Repeat to form about 16 large cookies (or use a heaping teaspoon and make about 32 smaller ones).

Bake for 8-10 minutes or until the cookies are golden fine fake watches brown around the edges and still soft in the middle. Let them cool on the baking sheet for at least 15 minutes before removing.

Recipe courtesy of Jeanine Donofrio, LoveandLemons.com

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Introducing the Next-Gen Montmorency Cherry Pie

Posted on May 16 , 2017 - 10:51 am

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Tart Cherry Post-Workout Protein Bowl

Posted on May 10 , 2017 - 01:32 pm

Ingredients

  • 2 tablespoons slivered almonds
  • 2 tablespoons cashew halves
  • 1 cup Greek yogurt
  • 1/2 to 1 tablespoon maple syrup or honey, to taste
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons dried Montmorency tart cherries
  • 2 to 3 dried apricots
  • 2 tablespoons pepitas
  • 1 teaspoon chia seeds
  • 1 sprinkle of bee pollan, optional

Directions

In a small, dry skillet over medium heat, toast the almonds and cashews until browned and fragrant, stirring often, about 3 to 5 minutes.

Mix the Greek yogurt with the maple syrup and vanilla extract.

Roughly chop the cherries and apricots.

Place the yogurt in a bowl, then sprinkle with all toppings (get creative!).

Recipe courtesy of Sonja Overhiser, acouplecooks.com

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Cherry Almond Chex Mix

Posted on Apr 26 , 2017 - 10:10 am

Ingredients

  • 6 cups vanilla chex cereal
  • 1 cup plain cheerios
  • 1 1/2 cup pretzels
  • 1/2 cup sliced, raw almonds
  • 3 tablespoons unsalted butter
  • 2 tablespoons corn syrup
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2/3 cup dried, Montmorency tart cherries
  • 2 oz. white chocolate, melted

Directions

Preheat oven to 300 degrees. Line baking sheet with parchment paper and set aside.

In large bowl, stir chex, cheerios, pretzels and almonds together to incorporate.

In a separate smaller bowl, melt butter, then stir in corn syrup, cinnamon, vanilla and almond extract. Drizzle butter mixture over the mixture of cereals and toss to coat evenly. Spread over prepared baking sheet in one even layer and bake 20 minutes, stirring once half way though. Remove from oven and break apart any pieces that may have stuck together. Cool completely.

Sprinkle Montmorency tart cherries over mix and drizzle with white chocolate let chocolate set until hardened, then break apart and store in air tight container for up to 2 weeks.

Recipe courtesy of Lauren Brennan, LaurensLatest.com

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Chicken Spaghetti Squash Skillet with Montmorency Tart Cherries

Posted on Apr 13 , 2017 - 03:38 pm

Ingredients

  • 1 large spaghetti squash
  • 2 teaspoons olive oil
  • Salt and freshly ground pepper to taste
  • 2 tablespoons minced garlic
  • 1 pound raw chicken breast
  • 2 cups chopped packed swiss chard or kale
  • 1/2 cup dried Montmorency tart cherries
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 3 tablespoons sliced almonds

Directions

Preheat oven to 425 degrees F and line baking sheet with parchment paper. Slice spaghetti squash in half lengthwise and remove seeds.

Drizzle inside of squash with olive oil and season with salt and freshly ground pepper; arrange squash cut side down and place in oven for 35-45 minutes until golden and roasted. Allow cooling; using a fork scrape out spaghetti strands from squash shell.

While squash is roasting, prepare chicken. In a large cast iron skillet, melt butter over medium heat and add garlic and chicken breast. Season chicken with salt and pepper. Allow chicken breast to cook without moving so that a crust forms. Once crust forms and is cooked halfway through, flip to other side and cook until juices run clear. Remove chicken from pan once it’s cooked.

Stir in swiss chard and dried tart cherries, and cook for a few minutes to wilt chard and moisten tart cherries.

Remove skillet from heat and stir in spaghetti squash, cheese, and top with chicken and almonds.

Recipe courtesy of Kristina LaRue, loveandzest.com

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Tart Cherry Toast

Posted on Apr 03 , 2017 - 04:25 pm

Ingredients

Directions

Place greek yogurt in a medium size bowl. Add tart cherry concentrate and fold in, so that streaks remain, giving it an elegant appearance. Spread a few tablespoons of tart cherry yogurt onto each piece of toast, then top with 5-6 banana slices on one side. Top with sprinkle of cacao nibs, crushed pistachios, and drizzle of honey. Serve immediately.

Recipe courtesy of Amanda Paa, heartbeetkitchen.com

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Healthified Asian Salad

Posted on Mar 27 , 2017 - 01:50 pm

Ingredients

  • 1/2 cup dried Montmorency tart cherries
  • 2 cups romaine lettuce, chopped
  • 1/2 cup mandarin oranges (in mandarin juice)
  • 1/4 cup cilantro, chopped
  • 1/2 lime, wedged
  • 1 tablespoon sesame seeds
  • 1/2 batch skinny Thai peanut dressing (recipe available here: http://www.theskinnyfork.com/blog/skinny-thai-peanut-dressing)

Directions

Toss everything together lightly, except for the lime and dressing. Squeeze lime wedge over salad.

Add dressing and enjoy.

Recipe courtesy of Amanda Plott, The Skinny Fork

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