What a year this January has been!
I saw this on instagram the other day and felt it 100%. It’s been busy, it’s been good, crazy good actually, full of unexpected twists and turns and wonderful surprises. Gotta love good surprises!
I made this pineapple slice back in December and had zero time to post it. Until now. Not that I have time now, but I’m squeezing it in between finishing work and making dinner.
It’s beautiful, it’s yum, it’s light and summery. And let’s get to it without further ado, because I really really need to go prep dinner.
Upside down pineapple slice
- 1 tsp coconut oil
- 1 TBSP + 50g coconut sugar
- 1 psyllium egg made with 1 tsp psyllium + 6 TBSP water
- 200g coconut yogurt
- 100g quick cooking oats
- 100g dessicated coconut
- 1/2 tsp baking soda + 1 tsp apple cider vinegar
- zest and juice of 1 lime
- 1 cup water
- 1/2 ripe pineapple
Ingredients for frosting and decorating
- 1 TBSP coconut yogurt
- 1 TBSP molasses
- 1 TBSP maple syrup
- Preheat the oven to180C and line a tray with baking paper.
- Brush a small pan with the coconut oil and sprinkle 1 TBSP coconut sugar.
- Cut the pineapple into slices and place on the bottom of the pan. Set aside.
- Add the 50g coconut sugar and coconut yogurt to a big bowl and whisk to combine for about 1 minute.
- Add the oats, dessicated coconut and lime zest and mix until you get a soft dough.
- Add the psyllium and water to a small bowl and mix for 30 seconds. Then add to the dough.
- Add the baking soda and vinegar to the dough, add the water and lime juice and mix to combine everything.
- Pour and spread this onto the pineapple slices.
- Bake for about 40 minutes or until golden brown on the outside.
- To make the frosting, simply add all the ingredients to a small bowl and whisk.
- When the slice are ready, allow it to cool, then place a chopping board on top of the pan and flip it.
- Gently remove the pan and then cut into squares.
- Frost and decorate the slices and serve. They are best fresh but will last well for 3 days.