Monday, June 24, 2013

Cinnamon Roasted Pineapple with Macadamia Nut Cream

I love free samples. When I was a kid and we'd go to Costco, my brother and I would try to sidle in to get second and thirds of samples we really liked, not realizing it's okay to take more than one. It was pretty funny and we thought we were so sneaky.

I got this recipe from a free sample at Whole Foods. It's pretty easy and without the macadamia cream, is universally popular. Try it on a cooler day this summer (or modify it for the grill).

Cinnamon Roasted Pineapple with Macadamia Nut Cream via Whole Foods:

Serves 4

¾ c. raw unsalted macadamia nuts or cashews
1/3 c. chopped pitted dates
1 c. boiling water
1 fresh pineapple, peeled, cored, and cut into ½-inch-thick slices
½ tsp. ground cinnamon
1 tsp. vanilla extract
1/8 tsp. sea salt
In a small bowl, combine the nuts and dates with boiling water and let soak 30 minutes.

Meanwhile, preheat oven to 400 degrees and line a large baking sheet with parchment paper. Arrange pineapple in a single layer over the paper and sprinkle with cinnamon. Roast until pineapple is very tender and lightly browned, about 30 minutes.

Pour nuts, dates, and soaking water into a blender and add vanilla and salt. Blend until very smooth, about 1 minute, stopping to scrape down the sides of the blender once or twice. Serve drizzled over the warm pineapple.

This recipe hits all the key diet trends: vegan, wheat free. Don't worry about all of that. No matter what your diet consists of, there is only one word for this and that word is delicious.

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