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Recipes » Desserts » Pineapple Upside-Down Cake
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3 cups pineapple juice

Pineapple slices or pieces

Frozen raspberries

1 ¼ cups rolled oats

1 cup almond flour

1 ½ tsp baking powder

¾ tsp baking soda

½ cup pitted dates

1 Tbsp lemon juice

1 tsp vanilla

1 cup water

1 Preheat oven to 350 degrees F.

2 Add the pineapple juice to a saucepan and cook it down over medium heat until thick; it should measure roughly 1 cup.

3 Arrange the pineapple slices and raspberries in the bottom of a 9-inch silicone pan or a parchment-lined cake pan.

4 Pour the cooked-down pineapple juice over the pineapple slices and raspberries.

5 Grind the oats into a flour.

6 Stir both flours, baking powder and baking soda in a mixing bowl.

7 Blend the dates, lemon juice, vanilla and water in a blender until dates are pulverized.

8 Stir the blended date mixture into the flour mixture to complete the batter, then pour the batter over the pineapple and raspberries. Smooth the top with a spoon.

9 Bake for 35–40 minutes.

10 Keep in an airtight container in the fridge for up to 3 days.

If the pineapple juice does not thicken as it’s reduced, mix 1 tablespoon of cornstarch or arrowroot powder into ¼ cup of water and slowly pour it into the hot, cooked-down pineapple juice, stirring to thicken.

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