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.

Last week, I received an email from the President of Omega Nutrition. You’re probably familiar with this company—they’re best known for their flaxseed and coconut oils. He offered to send me free samples of their coconut flour, flax flour, and pumpkin seed flour. These unique flours can be used as gluten-free, grain-free, and nut-free baking alternatives. I was especially excited to try the pumpkin seed flour. It just sounded so exotic and new! I had never seen—or baked with—this type of grain-free flour before. Immediately after reading his email, an image of a rich chocolate cake began to take shape in my mind—right down to the minute details of sliced strawberries and mint leaves for garnish.