Cooking With Dr. G

You have probably noticed that there are not a ton of dessert recipes here on the blog.  Some plant based blogs have dessert after dessert after dessert covering their page; it drives me crazy!  It’s not that I don’t love dessert, it is just that even if I put whole plant foods into dessert, it is still dessert! We all like dessert though; dare I say that sometimes we even “need” it?  So this recipe is to satisfy your sweet tooth.

The other reason that there are not a lot of desserts on this blog is because I suck at baking, just being honest.  This recipe is easy enough for even me though, so I think you can handle it.

That dollop of ice cream on the top is made by Tofutti, it is vegan, and my favorite vanilla vegan ice cream in terms of flavor and texture.

On a side note, this recipe contains coconut oil, which is NOT a health food.  Coconut oil for some reason is being marketed as a healthy fat, it is everywhere, I see people pouring it into their breakfast smoothies. What the f*@#?  Stop doing that!  Coconut oil is maybe a tiny bit healthier than butter which is why I use it in baking (AKA when I am eating junk food).  If you are interested in learning more check out this quick video by Dr. Greger (get your head right about coconut oil).  If you want to make this recipe oil free check out the chia seed and water exchange listed in the recipe.

Anyway, I liked this cobbler so much that I even ate it for breakfast one day…ok it was 3 days…in a row.  I hope that you enjoy this recipe as much as I do.

Happy eating and best health,

Dr. G

Pineapple Cobbler

August 17, 2016

by laurie.garabedian@gmail.com

Category Breakfast Sweets and Snacks

This is a great dessert that doubles as a sweet breakfast casserole. If you are planning to eat it for breakfast instead of dessert, try skipping the brown sugar and replacing the oil with chia seeds and water.

Prep Time

15 minutes

Cook Time

40 minutes

Ingredients

Filling:

• 5 cups of fresh pineapple cut into cubes
• 1 cup unsweetened pineapple juice
• 3/4 cup unsweetened, pitted dates, chopped
• 1 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp allspice

Topping:

• 1 1/2 cup rolled oats
• 1/2 cup whole wheat (or rice, almond, buckwheat, whatever) flour
• 1/2 cup unsweetened pineapple juice
• 1/4 cup brown sugar (optional, still delicious without it)
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 3 tbsp coconut oil (or substitute for 2 tsp chia seeds mixed in 1/4 cup water, allow to soak for 5 minutes until a gel forms around the chia seeds)

Instructions

1. Preheat your oven to 375 degrees F

Filling:

1. Combine all filling ingredients in a sauce pan over medium heat
2. Bring to a boil, stirring frequently for about 10 minutes
3. Remove from heat once the dates are starting to breakdown and the pineapple softens a little
4. Set aside

Topping:

1. Melt coconut oil in the microwave
2. Combine all of the topping ingredients in a large bowl, including the melted oil, and mix well

Putting it all together:

1. Dump the pineapple mixture into a glass baking dish (8in x 11in - ish, use whatever size you have, it will be fine)
2. Spread the topping over the top of the pineapple mixture evenly
3. Bake in a 375 degree F oven, uncovered, for 40 minutes until golden brown
4. Allow it to cool before serving, unless you like to burn your tongue with pineapple flavored molten lava
5. Enjoy

Tags

Breakfast,

Dessert,

Oats

https://www.cookingwithdrg.com/2016/08/17/pineapple-cobbler/