Blanched Almond Flour - 11/2 cups (I used Honeyville Farms Almond Flour)
Baking Powder - 11/2 tsp
Salt - a pinch
Organic Eggs - 2
Raw Honey - 1/2 cup
Pure Almond Extract - 1 tsp
Butter / Coconut Oil - 4 tbsp
Pineapple Juice - 1/2 cup (squeeze a few fresh pineapple pieces to extract the juice)
Milk - 1/2 cup (if required)
All the above ingredients should be at room temperature
For the upside down part:
Fresh Pineapple - about 2 cups, chopped & slightly mashed (try to get extra sweet golden pineapple)
Butter / Coconut Oil - 2 tbsp
Coconut Sugar / Raw Brown Sugar - 1/4 cup
Makes around 12 small muffin sized cakes
Take a standard muffin pan and grease with a little butter or coconut oil. Preheat oven to 350F.
In a small pan, heat the butter and sugar together on low heat. Stir constantly until the mixture thickens and bubbles. Pour 2 tsp of the mixture at the bottom of each muffin slot. Layer the pineapple at the top of the sugar/butter mix.
While you are making the upside down part, mix almond flour, baking powder, salt together. Whisk eggs. Add honey, butter, almond extract, pineapple juice. Add the dry ingredients to the wet ingredients. If the mixture is dry, add the milk.
Pour a little of the batter into each muffin slot taking care to fill only till half.
Bake in preheated oven for around 30 minutes or until a knife inserted into the middle comes out clean. Let it cool for around 15 minutes. Then run a knife around the edges and turn the mini cakes upside down into a serving platter.
They taste divine as it is or you can serve them with some whipped fresh cream and a piece of pineapple on top.