When I was in Toronto I didn’t really expect to sleep. I knew I was only there one night and didn’t put pressure on myself to go to bed at a certain time, wake up to an alarm, or really get any sleep at all. I broke all my typical rules. You guys, I didn’t even wash my face or brush my teeth that night … I lived!
Perhaps because I didn’t put that pressure on myself I think I got around three hours of sleep, which wasn’t too shabby considering I didn’t get in bed until going on two and woke a little after six.
I mostly stayed awake through Like Father on Netflix. If I have some free time, I’d like to give it another view – it’s a decent enough movie with heart and a great message.
And then I put on Gilmore Girls. I did this for a reason. When I am wired any night whether that alertness is due to caffeine, anxiety, or staying up late, I put on GG and it tends to lull me to sleep.
In Toronto, it knocked me out, as I woke up in fits and found an entire episode or two had passed without my realizing it. This past Friday when I was out way too late but having a really great time, I put it on again and the episodes rolled past. In fact when I turned the TV on in the morning, Netflix was still raring to go. That has never happened before.
This isn’t a criticism of GG. I actually like it and often relate to it given my close relationship with my mom. The fact that it is rather chill, and okay, sometimes, now and then, a little boring, makes it easy viewing. Nothing overly dramatic or loud happens. It tows a pretty steady line that is comforting, reassuring, and for me like TV Ambien.
I am working my way through the episodes I missed and so far I haven’t fallen asleep. In fact, the other night I didn’t want to turn it off, but I did and when my head hit the pillow, I was out like a light.
You definitely won’t fall asleep while eating this Paleo Apricot and Sour Cherry Tahini Crisp. I was inspired to make this after falling in love with my Paleo Black and Blueberry Tahini Bundt Cake. This breakfast/dessert/snack was love at first bite too.
Though there is no refined sugar in this recipe at all, the fruit filling with all those sour cherries tastes just like the best cherry pie filling but better since the flavor of the cherries isn’t masked by a bunch of sugar. The topping is the most interesting crisp topping you will ever have. It’s basically just a bunch of seeds and tahini.
The seeds get crunchy and caramelized and the contrast is textures is what makes you go back for bite after bite. Also, it kind of tastes like a grown up, grain free peanut butter and jelly. And I don’t know about you but I can’t go wrong with PBJ or GG.Print
- ¾ cup almond meal
- 2 tablespoons coconut flour
- ½ cup sesame seeds
- ½ cup chia seeds
- 2 tablespoons poppy seeds
- 1/3 cup tahini
- 3 tablespoons honey or maple syrup
- 4 cups pitted sour cherries
- 3 cups sliced apricots
- ¼ cup freshly squeezed orange juice
- 2 tablespoons honey or maple syrup
- 2 tablespoons tapioca starch
- Preheat oven to 350 degrees F. In an 8 inch square pan, stir together the filling ingredients until well combined.
- In a medium bowl, stir together the almond meal, coconut flour, sesame seeds, chia seeds, and poppy seeds. Stir in the tahini and honey until clumps form. If the mixture is too dry, as another tablespoon of tahini. If it is too wet, add another tablespoon of coconut flour.
- Sprinkle topping evenly over filling, place on a baking sheet to catch any liquid if it bubbles over, and bake about 1 hour until golden brown on top and filling is bubbling. If at any time the top becomes too brown, tent it with foil.
- Serve warm or cool completely in pan. Crisp may be stored in an airtight container at room temperature for up to 3 days, in the refrigerator for a week, or in the freezer for up to three months. Reheat in the microwave as necessary.