Thursday, January 9, 2014

Pineapple Turnover
(Gluten Free, Dairy Free)
1 can sliced pineapples in its juice

1 tablespoon molasses 
(or brown sugar instead of molasses and sugar)

2 tablespoons unrefined cane sugar 
(to cover bottom)

4 eggs

3/4 cup unrefined cane sugar

1 1/2 cups brown rice flour

1/2 cup oat flour

1/2 teaspoon xanthan gum

1 tablesppon baking powder

1/2 cup oil

Preheat oven to 350 F
Make Syrup by mixing molasses, two Tbs. sugar and 1/4 cup pineapple juice. Pour in pan.
Arrange the pineapples in baking pan
In a mixing bowl, mix all remaining ingredients to make a batter. Pour over pineapples and syrup.
Bake for 40 minutes, Let it cool for about 15 minutes and turn pan over cookie sheet. Lift pan and set aside. If desired, pour pineapple juice over the cake to make it moist. 

Recipe by: Home'sCoolMom


Post a Comment