This recipe is special. I’m in a bible study that two of my kinesiology professors run and announce invitations to every class they teach each semester. I joined it after they told my introductory-level class of theirs my freshman year. To give you an idea of how many people they invite to it, they each teach two lectures of around 200 students and then several upper-division classes every semester. Anyone interested in joining can simply email or talk to them and they will give their home address to that person. I think that is so kind and brave of them.
Anyway, even with the number of people invited, only a handful of us join and stick it out each semester. This past year so far has had several of our members diagnosed with food allergies. One person has recently been told to follow the low-FODMAP diet, and another girl is so sensitive to gluten that she cannot even be around it. The female professor who runs the bible study is gluten and dairy-free, and the friend I began bringing this semester is as well. Needless to say, I am not alone in this group of people in when it comes to avoiding certain things in my diet.
As the semester ended, the bible study leaders invited all of us to join together one last time for dinner at their house. Everything they cooked would be gluten and dairy free, with as much consideration for everyone’s dietary needs as possible. I was asked to bring something sweet since Anne Marie and I have recently released Paleo Cookie Exchange. I knew that all of the recipes in there were paleo, but not all things paleo are compliant with low-FODMAP and the other diets being followed in our group. So, I needed something else to make because I wanted everyone to get to enjoy dessert. That is where this recipe comes in!
It is very simple, but so delicious. This dessert doesn’t have any added sugar and can just as easily be enjoyed as a snack or side dish. It is compliant with: Dairy-free, gluten-free, soy-free, nut-free, AIP, paleo, primal, low-FODMAP, low-oxalate, whole 30, and vegan diets. Without the baking, it would taste just as good and would also be raw-vegan compliant. Needless to say, I tried to make it so that anyone can have some. I hope you do, too!
Cinnamon Baked Pineapple
Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Yield: One 9×9 pan
1 large or 2 small pineapples, cored & diced
1 tsp vanilla extract
2 tsp ground cinnamon
- Preheat oven to 325ºF.
- In a large mixing bowl, combine all ingredients until pineapple looks like all of the pieces have an even amount of cinnamon covering them.
- Add mixture to a 9×9 baking dish and cook in oven on center rack for 15 minutes. If you want some juice retained, the dish is done at this point. If you would like it drier, mix it around and leave it in for another 10 minutes. If you wish to make this raw-vegan compliant, simply skip the baking and let your mixture chill in the fridge for 30 minutes so that the flavors marry before serving.
- Serve immediately for a pie-filling-like dessert, or serve cool for a sweet-and-tangy refreshment.