Mini Pineapple Upside Down Cakes and 7 Reasons To Eat Them
It is time to celebrate the lovely mommies this weekend.
I know that for me, I really would love nothing more than to spend my day getting lost in the book that has been waiting patiently for me on my nightstand, or diving into the magazines that are piling up too high in my basket by the couch.
I would also love to watch the laundry magically fold itself and, better yet…put itself away!
Oh. And having my most favorite dessert ever magically appear? That would be incredible.
While I am hoping at least one of the things above might happen this weekend, I am thinking the Gluten-Free and easily Dairy-Free Mini Pineapple Upside Down Cakes (aka: my favorite dessert) probably won’t.
Although my husband can whip up a mean breakfast and handle a massive grill with expertise and precision, his baking skills would fall into the “nada” category (minus one rather surprisingly successful pecan pie adventure that he embarked on last year).
But perhaps some of you mamas may be lucky enough to have someone whip these up for you. Or, maybe you might want to whip these up for another special woman in your life this weekend! These little babies would definitely let them know how much you appreciate them!
And the best part of these little cakes is that you can even look at the healthy side of them to make yourself feel better.
Did you know that there are multiple health benefits to Pineapples?
Here are 7 Health Benefits of Pineapple and why it would be a great idea to include more of them in your diet…and DEFINITELY into this dessert.
- Pineapples are helpful for digestion because they are rich in bromelain, a proteolytic enzyme, that breaks down proteins and helps the body to digest them more efficiently.
- Pineapples are high in Manganese, a mineral that is critical to the development of strong bones and connective tissue – a cup of fresh pineapple provieds nearly 75% of the recommended daily amount.
- Pineapples have anti-inflammatory effects, also due to the enzyme bromelain that can help to alleviate joint pain and aid in patients suffering from arthritis.
- Pineapples are especially high in Vitamin C, and when working in conjunction with the bromelain, can also help to reduce mucous production in the throat. Eating pineapple daily has been shown to reduce the frequency of sinus infections and allergy-related issues.
- Pineapples are low in calories (only 50 calories/100g) and contains no saturated fat or cholesterol; but are rich in soluble and insoluble fiber like pectin, which in turn also aids digestion and can help to alleviate constipation.
- Pineapple juice has been reported to lessen the severity of morning sickness.
- Pineapple has been noted to have anti-clotting and anti-cancer properties, also due to the bromelain.
- Fresh pineapple juice is useful in removing intestinal worms (just in case you find yourself with a case of these).
And now for a way to get in that pineapple…and make sure to save some of the fruit to serve along side your cakes.
Mini Gluten-Free Pineapple Upside-Down Cakes
Also Nut-free and Very Easily Dairy-free and Egg-free
6 teaspoons Coconut Palm Sugar (OR Brown Sugar)
2 tablespoons Butter, melted, divided (FOR DAIRY-FREE: use Coconut Oil, room temperature)
1/4 cup Fresh Pineapple Pieces, thinly sliced
1/2 cup Superfine Brown Rice Flour (such as Authentic Foods brand)
1/4 cup Millet Flour OR Almond Flour
3 tablespoons Arrowroot Starch
1 teaspoon Baking Powder, Aluminum Free
1/4 teaspoon Baking Soda
1/2 teaspoon Xanthan Gum
1/4 teaspoon Fine Sea Salt
3 tablespoons Butter, Softened at Room Temperature (FOR DAIRY FREE: use Coconut Oil)
3 tablespoons Coconut Oil (IF DAIRY FREE: just use 6 Tbsp Coconut Oil and NO Butter)
1/2 cup Coconut Palm Sugar (or Granulated Sugar)
1 Egg (FOR EGG FREE: Mix together in small bowl: 1 1/2 Tbsp Unsweetened Applesauce with 3/4 tsp additional Baking Powder with 1 Tbsp Warm Water and with 3/4 tsp Ener G Egg Replacer – use mixture where you would add eggs)
1 tablespoon Vanilla
1/3 cup + 2 tablespoons Buttermilk (FOR DAIRY FREE: use So Delicious Plain Cultured Coconut Milk Yogurt + 1 1/2 tsp Lemon Juice, let sit for 5 minutes)
1. Preheat oven to 350 degrees. Lightly grease 4 Oven-safe Eight-Ounce Ramekins with Coconut Oil. Sprinkle 1 1/2 tsp of Coconut Palm Sugar (or Brown Sugar) into bottom of each ramekin. Then place pineapple pieces around the bottom.
2. Pour 1/2 Tbsp of melted butter (or Coconut Oil in liquid form) into each ramekin. Place ramekins into oven for 5 minutes until butter starts to bubble. Carefully remove ramekins from oven.
3. In a medium bowl, whisk together until airy: Superfine Brown Rice Flour, Millet (or Almond Flour), Arrowroot Starch, Baking Powder, Baking Soda, and Sea Salt.
4. In bowl of stand mixer, add: Softened Butter, Coconut Oil, and Sugar. Beat on medium-high for 3 minutes until becomes light and fluffy. Add egg (or Egg-replacer) and vanilla. Stop to scrape down sides.
5. Add half of the flour mixture, then all of the buttermilk (or dairy-free substitute), then the rest of the flour mixture and mix until just blended.
6. Pour batter into hot ramekins, only filling 2/3 full (note, you may have a little extra batter). Bake for 20 minutes, or until toothpick comes out clean. Let cool for ten minutes, run knife around edges, then remove from mold and flip onto serving plate. Serve with your dairy or dairy-free choice of vanilla ice-cream.
Kim Maes is the creator of the Cook It Allergy Free iPhone and iPad Apps, which customize recipes to meet multiple food allergy needs. She also writes the recipe blog Cook It Allergy Free, where she shares her passion for teaching others how easy and delicious it can be to eat whole, pure allergy-friendly meals that the entire family will enjoy. Kim went back to receive a Master’s Degree in Holistic Nutrition after her son and her husband were diagnosed with Celiac Disease and other food sensitivities.