- 1 1/2 cups canned crushed pineappe, slightly drained
- 1 tbsp cornstarch
- 1/2 cup rolled ots
- 3 tbsp sliced almonds
- 1 tbsp whole wheat pastry flour or all-purpose flour
- 1/8 tsp salt
- 6 tbps shredded, unsweetened coconut
- 4 tbsp maple syrup
- 1 1/2 tbsp olive oil (or canola oil)
- Shredded coconut for topping
- Preheat oven to 350 degrees. Line muffin tin with paper lines.
- To prepare filling: Spoon pineapple into a small saucepan with cornstarch. Cook over medium heat, stirring frequently, until thickened, about 3 minutes. Let cool.
- To prepare crust: In a food processor, pulse the oats, almonds and salt together until the ingredients resemble a coarse meal. Add the coconut, maple syrup and oil. Puls until all of the incredents are evenly moist but still crumbly-looking.
- Place 1 tablespoon of the crust dough into each paper liner. Press the dough into the bottom and up the sides of the cup, making a well in the center, to form a miniature crust.
- Spoon 1 tablespoon of the pineapple filling into each crust.
- Bake 12 minutes until the filling is set and the crust is golden brown. Sprinkle shredded coconut on each one. Return to the over for 2-3 minutes until the coconut is golden. Remove from oven and cool (Note: don't overcook coconut topping — the color will continue to deepen as it cools.)
Alternate preparation: Recpie can be made in an 8"x8" pan instead of a muffin tin. Bake for about 18-20 minutes before sprinkling coconut on top. Cool and cut into 12 squares.
Adapted from www.eatingwell.com