3 cups crushed pineapple (canned in juice)
1 cup frozen cherries
1 teaspoon vanilla extract
1/2 teaspoon lemon rind
1 tablespoon gelatin
3/4 cup pineapple juice
3/4 teaspoon cornstarch
Option: Use chopped apples (Rome, Cortland or Granny Smith), apple juice and dried cranberries as an alternative to the crushed pineapple, pineapple juice and frozen cherries. This option is not included in nutrition facts.
Top and bottom crust
3 cups granola, coarsely chopped
1/2 cup canola or safflower oil
3/4 cup brown sugar
1/2 cup whole wheat or (if you're allergic to wheat) oat flour
1 tablespoon ground cinnamon
1/2 teaspoon sea salt
In a large saucepan, simmer together the pineapple, cherries, vanilla, lemon rind and gelatin on medium-low heat for five minutes, stirring all the while.
In a small dish, mix the cornstarch in cold pineapple juice and stir into the simmering fruit mixture.
Allow to cook for an additional five minutes, mixing well. Set aside to cool.
In a large bowl, combine all of the ingredients for the crust.
Spread half of the crust mixture evenly in a 9x12 baking dish; add fruit filling over the bottom crust. Crumble remaining crust mixture over the top of the fruit layer.
Bake in a preheated 375 degree Fahrenheit oven for 35 to 40 minutes.
Allow to cool to room temperature before cutting into 3” by 3” squares.
Source: Your Health eMagazine, June/July 2001; E. Zampheron, E. Kamhi, B. Goldberg, Arthritis: Reverse Underlying Causes of Arthritis with Clinically Proven Alternative Therapies, AlternativeMedicine.com, Inc. Tiburon, California, 1999
First published: 06/01/2001
Last updated: 01/12/2012