I made a pineapple breakfast pudding for breakfast and as a quick snack for the children
– gluten free sandwich bread (Or plain gluten free cake)
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 cup flax meal (optional)
– 1/2 tsp spice
– I/2 tsp vanilla
– 1/8 cup raisins
– 3/4 – 1 cup sugar (depending on how sweet you want it.)
– 1/4 cup oil
– 1/4 cup crushed pineapple
– 100% pineapple juice
– 1/8 cup shredded coconut (optional)
* *replace the sugar with blended dates for a sugar free option
Crumble bread. Add dry ingredients and mix well. Add pineapple, raisins and oil and mix well. Add just enough pineapple juice until the mixture becomes wet and soft.
Bake for 15-20 minutes at 350 or until the sides and top become crispy.
The best of all it is easy enough for the children to make by themselves because it is a dump cake type recipe.
1/2 cup grape seed oil
1/2 cup coconut oil
1/2 cup ground flaxseed
3/4 cup cassava flour or tapioca flour
1 1/2 cup split pea flour
1 cup sugar ( I see brown cane sugar but soon I’ll be using palm sugar!)
2tsp baking powder
1 tsp sea salt
2 tsp cinnamon powder
1 tsp clove powder
1 tsp nutmeg powder
1/2 tsp spice
2 ripe bananas
Grease a 4×8 inch loaf pan and set the oven to 350.
Mix all of the dry ingredients together except sugar in a bowl. Mash the banana in a small bowl and add the sugar and oil.
Mix banana mixture into flour mixture. The dough should be very sticky. Spoon batter into a 4×8 inch loaf pan and bake for 25-30 minutes or until a knife come out clean.
I did not have a loaf pan sine I threw out my non-stick pans. I am going to get stainless steel pans. So until then I will be using my circular pans.
Look at how nice the top looks.