Raw Pineapple Upside Down Cake
After having some unhealthy cravings for Pineapple Upside Down Cake i had to make a healthy raw version. Hope you all enjoy it as much as we have!
3 Cups Fresh Pineapple
¾ Cup Packed Dates
1 Medium Ripe Banana
1½ Cups Coconut Flakes
¾ Cup Buckwheat- Ground
¾ Cup Millet- Ground
¼ Cup Coconut Oil
¼ Cup Raw
Honey
2 Teaspoons Vanilla Extract
1 Teaspoon Cinnamon
1 Teaspoon Dried Ginger
½ Teaspoon Sea Salt
Combine ingredients in the food processor and blend until smooth.
Spread approximately 1/2” thick on dehydrator trays lined with Tefflex (or whatever they’re calling themselves now:) and dry
at 105 degrees F for about 10 hours. Now cut into pieces and have warm out of the dehydrator or let them harden up a bit in the refrigerator then serve.
Note: I was only guessing on the dehydrating time, but the way everyone around here likes it is still moist. Also, this may be good with fresh or dried Cherries, we didn’t have any to try
them out with.
No responses to "Raw Pineapple Upside Down Cake"
1.
Y'Know, it seems whenever I dehydrate a cookie or bread that has raw honey, it gets this weird soury taste...did you not experience that with this cake? Hmm..
2.
Okay, this looks great!
3.
Oh my goodness! I'm going to have to make this asap! :)