So some of my readers probably know that my family and I have embarked on a permanent lifestyle change.
Other than the social media detox and etc that I mentioned earlier, we have also removed grains, refined sugar and dairy from our diet. If you want to learn more about our diet (it’s called WildFit) check out my husband’s posts.
That means no rice, no wheat, no milk, no cheese, no candy bars, no a lot of many things.
It isn’t easy and we still find ourselves succumbing to these evil, delicious inflammatory food such as cheeses, cookies, crisps, ramen (happened today in fact urgh), briyani and laksa every now and then but we take solace in that our main everyday meals are 99% of the time – sugar, grain and dairy free. We also drink 2 x 400ml glasses of vegetable green smoothies (minimum 5 types of veges + chia seeds + virgin coconut oil) daily to stock up on micronutrients.
Anyway, Chinese New Year is fast approaching and of course, I had gotten a bit sad that I can’t bake and indulge on my signature chocolate chip cookies and pineapple tarts. Out of desperation, I decided to google for AIP friendly pineapple tart recipes.
AIP you ask? What’s that?
AIP stands for “auto-immune protocol” and it’s a special diet for people with autoimmune issues to get their immune system and gut back to health. Although we don’t have issues with our immune systems, I personally believe the AIP diet is possibly one of the healthiest diets out there. Needless to say, it also fits my no refined-sugar, no grain & no dairy rule.
I stumbled across this recipe and was really intrigued by its pineapple jam recipe. It uses oven with minimal stirring…..well, that sounds amazing!
Ain’t nobody got time standing over the stove stirring jam.
So I tried the recipe out. I used only two ingredients although the original recipe called for date paste (for extra sweetness) and a couple more spices but I don’t think it needs them. Anyway, it’s your call.
2 ripe large pineapples
1 tablespoon of cinnamon powder
This recipe yields about 350gms of jam.
# – Firstly, peel and core the pineapples. Google how to peel/cut pineapple if you are not sure how.
# – Then, cut the pineapples into cubes and throw them into your food processor/blender. Add the ground cinnamon too. Blitz till puree consistency.
# – Now pour into a baking tray lined with aluminium foil. I lined my tray 3 times to prevent leakage. Then, put the tray in preheated oven of 80 degrees celcius. Stir once every hour for 4 hours with a rubber/silicon spatula. I advise against using a metal spoon cause it might puncture the aluminium foil.
# – Then, lower the temperature to 70 degrees celcius and leave it in the oven for and extra 8-12 hours. I did it at dinner time then went to bed and woke up next day to the aroma of pineapple jam. See how much liquid has evaporated after a total 12 hours.
# – Scoop the jam into a bowl and let chill in the fridge. It will be even firmer and roll-able after chilling. Taste so yummy!!
There’s really no need to add more refined sugar to pineapple jam. The pineapples themselves are naturally sweet enough and even more so when concentrated.
Hope this recipe will help you who are looking for a fuss free yet healthy pineapple jam recipe.
Next post will be the recipe of the actual paleo and AIP friendly pineapple tarts (I hope). Stay tuned.