In Search of the Lean Six Life

Smarter, not harder. Preferrably A LOT smarter.

Grain-free Pineapple Upside-Down Cake


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Ooey Gooey Paleo Pineapple Upside-Down Cake

Did I mention this was grain-free and Paleo (-ish)?

This is my adaptation of a recipe from Jan’s Sushi Bar – you can find the original version here.  I SWEAR I meant to follow it exactly.  I’ve been cooking grain free for almost a year now (!), and I have finally developed a feeling for what “works” (or not) in a baked recipe. I rejected a lot of possible grain-free pineapple upside-down cake recipes before I settled on this one. But as I started mixing, I found myself adding a little of this, and a little of that… Luckily I kept track of all my changes, as the cake turned out AMAZING.

Grain-free Pineapple Upside-Down Cake

Ridiculously delicious pineapple upside-down cake. And it’s grain free!

Ingredients

2 8 oz. cans of pineapple rings, drained, juice reserved
1/4 cup butter or ghee
1/4 cup coconut sugar
3 medium eggs, separated (or two large eggs…but my hens lay medium, so that’s what I use!)
1/4 cup butter or ghee, melted and cooled to room temperature
1/2 cup + 2 tablespoons coconut sugar
1 tablespoon vanilla extract
3/4 cup reserved pineapple juice
2 1/4 cup almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder (I use this brand as it doesn’t have cornstarch… but in the future I may make my own)
1/2 teaspoon salt (if you use salted butter elsewhere in the recipe, reduce to 1/4 teaspoon)
1/2 teaspoon xanthan gum

Directions

1.  Preheat oven to 350F

2. Put 1/4 cup butter or ghee in a 8 x 11.5 inch baking dish, and bake in the oven till the butter is melted (sorry, I didn’t time this part!). Sprinkle 1/4 cup coconut sugar over the melted butter, and arrange pineapple rings across the bottom of the baking dish.  (If you wanted to add cherries, this would be the time, but we skipped them.)

3. Beat the egg whites until stiff peaks form.

4. In a separate bowl, mix the egg yolks, melted butter or ghee, 1/2 cup + 2 tablespoons coconut sugar, vanilla extract, and 3/4 cup reserved pineapple juice.

5. In another bowl, mix the dry ingredients.  Use a fork or a whisk to make sure any lumps in the almond flour are broken up.

6. Add the wet ingredients to the dry ingredients and mix thoroughly.  Fold in the egg whites.  (My egg whites lost all their “stiff peaks” in my effort to incorporate them thoroughly, so I might try skipping that approach in the future.)

7. Spread the batter over the pineapple, sugar and butter in the baking dish.  Bake for 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean. (But not too deep, or you’ll hit pineapple!)  Your kitchen will smell AMAZING.

8. Let the cake cool in the pan on a wire rack for at least 10 minutes. Use a knife to loosen up the cake around the edges of the pan.  Place a cutting board over the dish, and using pot holders or oven mitts, flip the dish and lift away, leaving the cake on the cutting board.  (I had to wait a few seconds for it to come completely away.)

9. Let cake cool completely, if at all possible. Refrigerate leftovers.

I actually made this the day before, kept uncovered in the refrigerator overnight, removed from fridge to come up to room temperature, and then served it.

Did I say it was AMAZING?  I couldn’t tell the difference between this cake, and wheat-flour-boxed-cake-batter recipes I’d made previous years. More importantly, the birthday boy loved it!

Nutritional info

If you cut this cake into 8 ginormous slices, here is the nutritional breakdown:

449 calories; 29.3 g total fat; 41.6 g carbohydrates; 9.6 g protein

(But you might want to cut it into 16 smaller slices, because it is very rich!)


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Yet Another Recipe Blog

I didn’t want this to turn into “yet another cooking/recipe blog”… but when I get enough requests for recipes, I’m going to put them here, rather than Facebook.   So I present: my very own grain free crust recipe.  Adapted from a variety of sources, and adjusted and tweaked every time I tried it until it was perfect.  Well, as perfect as it gets without grains!

TJ’s very own grain-free crust recipe

1 c almond sifted flour (if your almond flour is fairly coarse, you may have to sift a while to get just a cup of the finest particles)
1/2 c tapioca flour
2 eggs, beaten
1/4 tsp xanthan gum
1/4 tsp salt

Preheat oven to 375.
Mix together ingredients until “dough” starts to come together. It may help to knead it somewhat with your hands to make sure everything is incoporated very well. Press dough into a pie pan, using the palm of your hand to reach desired thickness. (Saran wrap or a thick plastic bag may help keep the dough from sticking to your hand.) You could probably use a rolling pin to make the crust flat, but I haven’t tried that yet. Poke crust with a fork to avoid bubbles.
Bake crust about 15 – 20 minutes, or until lightly golden brown.

Makes one crust.

grain-free crust

Quiche featuring my grain-free crust!