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.