Pineapple Turnover (Gluten Free, Dairy Free)

Ingredients:

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

¾ cup unrefined cane sugar

1 ½ cups brown rice flour

½ cup oat flour

½  teaspoon xanthan gum

1 tablespoon baking powder

½ cup oil

Preparation:

* Preheat oven to 350 F.

* Make a syrup by mixing molasses, two Tbs. sugar and ¼ 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 on a cookie sheet. Lift pan and set aside. If desired, pour pineapple juice over the cake to make it moist.