With summer just around the corner, it’s time to start planning fun al fresco activities. Think beach days, picnics, and outdoor concerts!
When it’s time to start planning menus for your next summer bash, check out our list below to find out which fruits and vegetables are in season (Source: Southland Farmer’s Market Association):
- Beans, Green
- Navel Oranges
- Valencia Oranges
- Onion, dry
- Onion, Green
- Passion Fruit
- Pears, Asian
- Peas, Black-eyed
- Squash, Summer
For your next summer outing, consider baking these delicious cherry brownies. Even though cherries are deliciously in season right now, this recipe uses frozen cherries (which means you can make it year round!).
Dark Chocolate Cherry Brownies
Adapted From These Things I Love
- 1 cup finely ground gluten-free oat flour
- ¼ cup coconut flour
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ⅛ teaspoon fine sea salt
- 6 tablespoons coconut oil, unmelted
- 1 cup organic coconut sugar
- 2 teaspoons finely ground coffee
- 1 very ripe banana, mashed
- 2 tablespoons unsweetened non-dairy milk
- 2 teaspoons vanilla extract
- ½ cup high quality dark chocolate, cut into small pieces
- ¾ cup frozen pitted cherries, chopped
Preheat oven to 350F. Grease an 8x8 baking dish.
In a medium bowl sift together oat flour, coconut flour, cocoa powder, baking powder and salt.
In the work bowl of a mixer fitted with a beater attachment (or a large bowl if mixing with a hand mixer) combine coconut oil, coconut sugar and coffee grounds. Mix well on high until well combined.
Add ripe banana and mix on high until fully combined.
Add non-dairy milk, vanilla and dark chocolate. Mix.
Add the dry ingredients to the wet ingredients and mix until combined. The batter will be quite stiff.
Fold in chopped cherries until evenly distributed.
Turn out mixture into greased baking pan. Spread evenly and press down firmly.
Bake in preheated oven for 25-30 minutes. Let sit 30 minutes before cutting and serving. Enjoy!