Gluten-free Tropical Treat!
As I’ve mentioned, I’m working on getting my first book, Everyday Wholesome Eating, prepared for a new printing. The book celebrated its 10th anniversary last fall and although quite a number of years have passed since its first printing, I’m so excited and encouraged to find (as I check it over with a fine-toothed comb) that it’s still a great book! It is an exclusively whole food, plant-based recipe book that also happens to be gluten-free (except for a five page section that clearly states it is for folks that can tolerate wheat)- written at a time when “gluten-free” was almost unheard of. I’m making very few changes in the book (just fixing a few typos and changing the sequence of some ingredients, really- oh, and making that five page section gluten-free!) but have gone back and revisited a bunch of recipes that we had all but forgotten about.
All the recipes in the book avoid sweeteners (even honey and maple syrup!) and feature fruit and dried fruit to naturally sweeten foods. So the apple crisp topping is made with oats, dates and nuts primarily. A variation of the crisp is a recipe we tried this past week- and -wowee- is it good! I had called it Banana-Pineapple Crisp in the original book but am renaming it Tropical Crisp. If you’ve never sampled just how wonderful cooked bananas can be, you’re in for a treat! This is a really quick and easy dessert.
Gluten-free Tropical Treat/Pineapple Banana Crisp
3 sliced bananas
20 oz. can crushed pineapple
1 1/2 Tbsp. oat flour (opt.)
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1/4 cup coconut (or olive) oil
1/2 cup dates
1/2 cup nuts (walnuts, pecans)
1 1/4 cup rolled oats
1/2 cup oat flour
1/2 cup shredded coconut
1 tsp. cinnamon
1/8 tsp. sea salt
Combine pineapple (undrained), bananas and 1 1/2 Tbsp. oat flour in a medium rectangular baking pan. Process dates with oil in food processor. Briefly chop nuts with this mixture. Combine with the rest of the ingredients until crumbly. Sprinkle over top fruit mixture and bake at 350 degrees for about 30 minutes.
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8 Responses to “Gluten-free Tropical Treat!”
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By AHRALLOS payday loans
Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
I bet my kids would love this! Thank you!
Sounds delish! I can’t wait to try it!
I didn’t realize “Every Wholesome Eating” was so old! It is still one of my favorite cookbooks, second only to your gluten-free cookbook!
Can I use fresh pineapple in this recipe, and if so, how much should I use?
Thanks!
Thank you so much for sharing how much you enjoy my cookbooks!
You can certainly use fresh pineapple in this recipe. Substitute 2 1/2 cups or so for the canned pineapple.
Do I drain the can of pineapple? And what size cake pan do you use? I’m REALLY enjoying the recipes we’ve tried so far…we’re having homemade pizza tonight for the first time in six months thanks to your recipe!
No need to drain the pineapple. The oat flour serves as a thickening agent. A medium rectangular baking pan works great as would a casserole.
I’ve made this a number of times. It is delicious!! Tastes even better the next day.
I agree. The spices contribute even more of their depth.