This recipe is such a treat that you may have to double the recipe so you can have more! Gluten free, dairy free and grain free with the perfect amount of sweetness. Can be easily adapted in a multitude of ways.
Ingredients
1½ cups cassava flour
1 tsp. baking soda
¼ tsp. baking powder
⅛ tsp. sea salt
1 tsp. ground cinnamon (I use Ceylon)
2 tbsp. unsweetened shredded coconut (optional)
⅓ cup organic maple syrup
½ cup canned coconut cream (I use Trader Joe's)
3 large eggs
2 tbsp. melted ghee or coconut oil
2 tsp.pure vanilla extract
2 slices fresh pineapple (optional in the batter)
Topping:
2 - 3 tbsp. coconut sugar
1½ tbsp. melted ghee or coconut oil
5 slices fresh pineapple (or canned in 100% juice)
Instructions
Preheat oven to 350° and prepare glass 8 x 8 pan with coconut oil.
Combine topping coconut sugar and ghee or oil and place in the bottom of pan.
Place pineapple rings on top of mixture.
Combine all dry ingredients in medium mixing bowl.
Combine all wet ingredients in food processor and mix well.
Add dry ingredients into food processor and pulse until well mixed.
Pour batter into pan on top of pineapple.
Bake at 350° for 45-60 minutes until toothpick comes out clean in the center.
Remove and turn out onto serving plate. Allow to cool completely.
Can be served with 1 can coconut cream stirred and chilled alone, or with ½ tsp. vanilla, ½ tsp. cinnamon, and ½ tsp. sweetener of choice (maple syrup, honey, coconut sugar, monk fruit, .....)
Delicious!!
Recipe by WellStone Gardens at http://wellstonegardens.com/incredible-pineapple-upside-down-cake/