Upside Down Pineapple (Breakfast) Cake
- 1 small fresh pineapple, cut into thin chunks
- 225g buckwheat flour
- ¼ cup flax seed meal
- ½ cup unsweetened shredded coconut
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- 225g almond meal
- 1 cup unsweetened apple sauce
- 1 cup buttermilk
- ½ cup date paste
- 1 cup (8) egg whites
- ¼ tsp almond extract
- 1 tsp pure vanilla extract
- 1 tbsp white wine (or white balsamic) vinegar
- Toasted coconut shavings to garnish
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Coconut, unsweetened (1/2 cup)
- Coconut shavings, Toasted (1)
- Pineapple, small fresh (1)
- Canned Goods
- Apple sauce, unsweetened (1 cup)
- Condiments
- Date paste (1/2 cup)
- Cooking & Baking
- Almond extract (1/4 tsp)
- Almond meal (225 g)
- Baking soda (1 tsp)
- Buckwheat flour (225 g)
- Cream of tartar (2 tsp)
- Flax seed meal (1/4 cup)
- Salt (1/4 tsp)
- Vanilla extract, pure (1 tsp)
- Dairy
- Buttermilk (1 cup)
- Refrigerated
- (8) egg whites (1 cup)
- Beer, Wine & Liquor
- White wine (1 tbsp)
Preparation
Read recipe preparation on thehealthyfoodie.com
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Recipe Stats
Published April 6, 2012 (10 months ago).
26 people saved this recipe.
