A Grain Free Breakfast Recipe For Your Weekend
It’s Friday! I don’t know about you folks but for me that means I still have more work tomorrow. It’s fun work, though! I get to go to the Farmer’s Market and spread the joy of brownies! Today we have a tasty recipe that you can make for breakfast tomorrow. Grain Free Coconut flour pineapple upside down cake! This recipe makes a wonderful, healthy, make-ahead grain free breakfast and it comes from Wellness Mama, the original article can be found here.
Pineapple upside down cake seems like a recipe from the past. People do still make pineapple upside down cake, but it feels like a recipe from another era. Arranging the pineapple on the bottom of the pan and flipping does take a bit more work but it is visually appealing and fun for kids! Get your kids involved in making this recipe, our girls had a great time even at 3 & 4 years old.
If you have never used parchment paper before I HIGHLY recommend it. Parchment paper is not the perfect answer for everything, but it makes baking 85% of recipes much easier. We use it for our brownies for the same reason that it is used here for the cake – makes clean up and flipping it over a breeze!
*Special Brownie Tip*
If you want to decorate your brownies, cook them with parchment paper lining the pan. Let cool in the pan, then flip the pan over onto a cutting board and pull the parchment paper off. The surface you see (the bottom of the brownies) will be perfectly smooth and ever so slightly sticky for decorating with powdered sugar, decorator’s gel, melted chocolate, sprinkles, etc!
Now back to pineapple upside down cake and grain free breakfasts.
You could use frozen or dried cherries if you don’t have fresh on hand. Defrost the frozen cherries first, and then pat them dry with a paper towel. Defrosting them first will allow the majority of the liquid to go elsewhere and not throw off the texture off the cake. You can do this with any recipe calling for fruit if you need to use frozen fruit.
For the pineapple we did not use rings. We do not have and I refuse to buy a pineapple corer, haha. No kitchen uni-taskers! We took a fresh pineapple, peeled it, cut vertically into 4 sections, cut the core out, and sliced the sections into thin slices. I would recommend a ¼ inch slice. Obviously that is up to you. Canned pineapple would be a great option as well here.
Last quick tip before we move on. How to measure wheat flour is quite the argument, with everyone having learned a different way from their grandmother. Do you scoop, or pack, or fill and sweep. For coconut flour especially, I highly recommend the fill and sweep method. Coconut flour soaks up SO MUCH water that if you add too much it will throw off your recipe. Take your measuring cup and, using another spoon or scoop fill your measure cup from the container. When the measuring cup is heaping full, use the back of the knife to scrape it off flat. You do not want to pack it in, just loosely pour it into the measuring cup. A little coconut flour and a lot of eggs can make lovely grain free breakfast options as they yield a fairly nice, spongy, tasty texture for some variety from plain eggs!
Grain Free Breakfast Substitutes
I do want to let you know, before you jump in, that if you are expecting a grain free perfect replacement of pineapple upside down cake, this is not it. This recipe is delicious and highly enjoyable. We will be making it again. This recipe is also fairly eggy, and is more of a clafouti style, custardy coconut flour texture. I think you’ll love it, but I do want to make sure people understand what it is first. It makes a better breakfast alternative than dessert alternative.
It is great that this has so many eggs, though! It’s crammed with protein and is filling. That makes it great for an all in one grain free breakfast. If you know you are short for time the next day, bake it the night before, put it in the fridge, cut slices and toast them in the morning, easy!
You can see our first grain free blog post here – and look for many more delicious gluten and grain free breakfast (and other meals) recipes to come!
- 2/3 cup coconut flour
- ½ cup butter or coconut oil (softened, but not melted)
- 8 eggs
- ¼ cup honey or maple syrup (optional)
- 1 dash salt
- 1 tsp baking powder
- ½ can cored pineapple slices in juice or ½ of a fresh pineapple
- ¼ cup fresh cherries or maraschino cherries
Preheat oven to 325°F.
- Prepare a 9-inch round baking dish or spring form pan by lining the bottom with parchment paper.
- If using fresh pineapple, peel, core, and cut into ½ inch slices.
- Arrange the pineapple slices on the bottom of the baking dish you are using.
- Place the cherries around and in the center of the pineapple slices.
- In a medium sized bowl, mix together the rest of the ingredients. If needed, thin with pineapple juice or coconut milk to get a spreadable consistency.
- Spread the batter over the pineapple and cherries.
- Bake in the preheated oven for 25-40 minutes until cooked through and no longer soft in the middle.
- Loosen the edges of the cake and carefully flip over onto a plate or baking sheet.
- Serve and enjoy!