Mother’s day is coming! If it was me (hint hint) I’d love to get spoiled on mother’s day by just being able to relax! Maybe in a lawn chair out in the sun, a glass of lemon water (with a straw), a big floppy sun hat, a good book, and a yummy treat just for me. Just saying.
Here’s a fun, gluten free, paleo dieter’s dream that will make momma happy on her special day and is also great for parties, showers, or just a night in. It’s your very own personal pineapple pie in a jar!
Fresh pineapple, coconut-y crust, with banana ice cream? Take a bite and close your eyes and I promise you’ll feel like you’re somewhere in the tropics.Yes, please!
This makes enough for 6-8 half pint jars or one 9 inch pie pan.
Make the banana ice cream:
The night before, or at least 2-3 hours before you want to serve it, peel and cut up a couple bananas. Put the banana chunks in a sealable container and stick them in the freezer. Then just before you’re ready to top the pies, blend the bananas up until they’re smooth and look like vanilla ice cream. You can add vanilla extract to the bananas if you want, but it’s not necessary.
Preheat the oven to 350 and start with a nice fresh pineapple…
* How to tell if a pineapple is ripe: The outside will have yellow undertones and if you can pull straight up on one of the spikey leaves from the top it will come out easily. That means it’s ready to eat.
Trim the leafy top off and the bottom. Then stand it up and run your knife down the sides to remove the outer skins.
Now slice up the pineapple. You’ll feel with your knife where the tough fibrous core is. You’re just cutting off the juicy pineapple around the core. Don’t throw away the core though. You can chop it up and freeze it for a smoothie later. Slice up the pineapple into small chunks (tidbit size).
Pineapple pie filling:
1 pineapple, cored and chunked (minus the few pieces you had to nibble on while you were cutting it up.)
2 eggs beaten
1/4 cup tapioca flour
1/3 cup raw, unfiltered honey
1/2 tsp. vanilla extract
Combine all ingredients in a bowl and set aside.
Now make the crust:
1 cup almond flour
1 cup coconut flour
2 tbsp. ground flax seed
1/4 cup coconut oil, warmed till liquid
1 cup coconut milk
pinch sea salt
Combine the ingredients in a bowl then, using a spoon, scoop about a 1/3-1/2 cup crust mixture into each half pint mason jar. Use your hands to press the crust against the sides and bottom until you have a nice thin layer covering the inside of the jar.
Place the jars with just the crust on a cookie sheet and bake in the oven for about 8-10 minutes. I forgot and just filled this one up without baking the crust first and it still turned out super yummy. The crust just turned out a little more like a coconut cake!
Once the filling has baked, fill each jar to the top with the pineapple filling. Bake for another 25-30 minutes until the filling is bubbling and the tops of the pineapples are toasted and browned.
Allow the jars to cool, but still warm when you put a big scoop of banana ice cream on top and maybe even a sprinkling of coconut flakes! As a bonus, having them in jars means they travel well. Just put a lid on or some plastic wrap and tie a ribbon on it. Serve to your mom, your friends, or yourself for a special, healthy, grain free, gluten free treat.
Enjoy!
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