Monday, September 29, 2014

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.

 

 

 

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