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Monday, April 20, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Cyndi Gladden
  • 1 (20 oz.) can unsweetened crushed pineapple with juice
  • 2 cups chopped dates
  • 3 cups old fashioned oats
  • 1 cup unsweetened coconut
  • 11â�„2 cups orange juice
  • 1 cup mashed banana
  • 2 TBS oil, optional
  • 2 tsp. vanilla
  • 2 cups oat flour (made by powdering oats in a dry blender)
  • 1 tsp. salt
  • 1â�„2 cup chopped nuts
Preheat oven to 350 degrees.
Cook pineapple and dates until thick, then mash.
Mix all remaining ingredients together in a separate bowl. Press half the mixture into a lightly sprayed 9-inch-by-12-inch baking dish. Spread with the pineapple mixture. Sprinkle remaining oat mixture over the fruit and press lightly. Bake for 30 minutes. Keep refrigerated.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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