Sage’s Cafe’s Kahuna Confection (near as I can get it)
1 cup unsweetened coconut flakes
1 15 oz. can pineapple chunks in their own juice, thoroughly drained and (important!) frozen
4 fresh dates, pitted and sliced
Put all ingredients in a food processor.
This is a delicacy…like caviar. Serve a small scoop in a small decorative dish after a really satisfying meal.
My sister Karen said this was the best pie she’d ever eaten. I disagreed (she’s eaten
our lemon pie before) and my other sister Linda suggested maybe it could be the best
apple crisp ever. All of you are welcome to come to my house with a bag of Granny
Smiths and we can make it together. Drop-ins are great.
I don’t remember how many apples I used for this recipe. A pie’s worth, anyway.
Four?
INGREDIENTS:
After cooking, toss with 1 tsp cinnamon, dash nutmeg and 1 Tbsp
sucanat*. Place in pie stone or tin.
Blend topping ingredients and place on top of apples. Bake until
browned (10-15 minutes) at about 350F.
*Sucanat is dried molasses sugar. You can buy it (and the oat bran and
flax seeds) in bulk at Whole Foods. You can substitute brown sugar or
white sugar if you want.
**To make flax meal, I buy whole flax seeds and grind a week’s worth in
a coffee grinder. Refrigerate the extra.
