Allergen-friendly Pineapple Upside Down Cake

Let me preface this by saying: CONTAINS TREE NUTS.

FREE OF gluten, egg, dairy, soy, peanut, cane sugar, corn

INGREDIENTS
2 c almond meal/flour
1 c rice flour
1 c quinoa flour (do another cup of rice flour if you don't have this)
1 1/2 tsp baking soda
1/2 tsp sea salt
2 bananas
1 pear
1 carrot, shredded/grated
1/4 c coconut oil
1 sq inch ginger root, shredded/grated
1/3 c spiced apple cider (or juice)
1/2 raw pineapple
Honey
Optional spice mix -nutmeg, cinnamon, clove, allspice
Optional fruit/nuts - chopped almonds, pecans; poppy seeds;

Preheat oven to 350. Combine dry ingredients in bowl and stir. Put fruit, carrot, coconut oil, ginger, & cider in a blender or food processor, and combine until smooth. Line a 10x10 (?) glass baking pan with coconut oil. Slice pineapple thin and line the bottom of the pan. Spread honey over pineapple. Add batter. Bake 30 mins. Let cool then turn it upside down.

I ended up with a little extra so I also made 10 mini muffins too.

Tastes great. The banana sweetens without adding a distinctive banana flavor.

Cranberry Breakfast

I eat this for breakfast. It is delicious.

Whole Cranberry Sauce ( I pre-make a batch or two of this):
1 lb cranberries
1 c water
spices - clove, cinnamon, ginger, allspice, nutmeg, dash turmeric
sweetener as desired (honey or agave)
1-2 diced apples (optional)

Bring water to a boil and simmer crans (& apples of applicable) for 10 minutes. I don't use any sweetener at all because I love the tart berries. This is not most people's preference.

CRANBERRY BREAKFAST:
1/2 - 1 cup whole cranberry sauce
1 TBSP chia seeds
diced fresh fruit - citrus, banana, apple

Heat cranberry sauce on stove or microwave. Combine ingredients in a medium sized bowl . MMMMMM.

This breakfast gives me a TON of energy. I think it's those chia seeds. They really are super food.

The cranberry sauce is also good with the previously posted muffin/bread recipe.

Allergen friendly bread/muffin

But just so you know, it's a tree nut & legume flour base. You could probably replace the tree nut flour with legume flour, or vice versa, or replace both with quinoa flour. I have not yet tried this, so if you do, let me know how it turns out!!!

This bread/muffin recipe is quite delicious, and is free of: egg, soy, wheat, dairy, cane sugar. It is also low starch. I use BobsRedMill flour for my flours, except the almond flour, which I always get at Trader Joe's.

Ingredients:
3 c almond flour/meal
1 c hazelnut flour/meal
1 c garbanzo/fava flour
1 c quinoa flour
1/2 tsp sea salt
1.5 tsp baking soda
3 ripe pears, cored, chopped
1/4 c cranapple juice
1/3 c coconut oil

OPTIONAL ADD INS:
shredded carrots, bananas, chopped nuts, berries, spice blend (allspice, cinnamon, clove, ginger, nutmeg), honey, poppy seeds, sesame seeds, chopped apples, pumpkin, shredded coconut, peanut butter

If you want a very moist sweet bread, I would add in a couple chopped or pureed bananas and some honey. Along with the spice blend, which I almost ALWAYS add. If you want a less sweet bread, and you have a good food processor, replace the pears with carrots, nix the juice, and take out 1-2 c of flour.

I usually make the basic bread recipe, then add in the extras at the end. You can make several differnt types of muffins with one batch of bread by adding different ingredients to sectioned off parts of the batter. MMM.

DIRECTIONS:
Preheat oven to 350 F. Combine dry ingredients in a bowl and mix. Put pears, coconut oil, and juice in a food processor or blender. (I only have a blender; I added the juice because it's a b*tch to blend the pears without a liquid. Blend until smooth. Add the blended pears to the flour mixture, and stir well. Pour mixture into muffin pans, quickbread pans, or 10x10 glass baking pan. Bake 30 mins.