Egg Dessert (Flourless and Dairy Free)

Ingredients:

1 cup unrefined sugar
1 cup shredded coconut
1 tablespoon coconut oil, softened (or butter)
5 egg yolks
1 egg white

Directions:

1. Preheat oven to 350 F.

2. Beat the egg yolks and egg white until well combined. Stir in the sugar, coconut oil and mix well.

3. Mix in shredded coconut.

4. Place in a 9 inch pie pan. Sprinkle some shredded coconut on top, if desired.

5. Bake in middle rack for about 30-45 minutes until golden brown on top.  Allow to cool completely and refrigerate until ready to serve.

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.