Serves 9.

Pineapples and dates create a luscious filling for this dessert. Experiment with different fruit juices and with dried fruits other than dates.

 

 

 

Ingredients:

Filling

  • 5 cups fresh pineapple cubes
  • 1 cup coconut-pineapple juice or unsweetened pineapple juice
  • 1 cup chopped dates
  • 1 ½ tsp. vanilla extract
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cardamom or allspice

Topping

  • 1 ½ cups rolled oats
  • ½ cup all-purpose or whole-wheat pastry flour
  • ½ cup coconut-pineapple juice or unsweetened pineapple juice
  • ¼ cup brown sugar, optional
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground cardamom or nutmeg
  • ¼ cup vegan margarine
  • 3 Tbs. coconut or safflower oil

Procedure:

1. Preheat oven to 375°F. Coat 8-inch square baking dish with cooking spray.

2. To make Filling: Stir together pineapple cubes, juice, dates, vanilla, cinnamon, nutmeg, and cardamom in medium saucepan, and bring to a boil over medium-high heat. Cook 10 minutes, or until dates begin to break apart, stirring frequently.

3. To make Topping: Combine oats, flour, juice, brown sugar (if using), cinnamon, and cardamom in large bowl. Melt margarine and oil in small saucepan. Stir margarine mixture into oats mixture.

4. Spoon Filling into prepared baking dish. Spread Topping over Filling, and bake 35 to 40 minutes, or until Topping is golden brown.

Source: http://www.vegetariantimes.com