Coconut Pineapple Muffins

I woke up one late morning wanting to bake something unfuzzy and quick. I came up with these. I baked them at 350 degrees for 20 minutes and they came out beautifully domed and slightly brown. But they are a little dry. There's something missing too. Maybe some limes, or more salt, or lots more sugar. This one still needs improvement.



Just as a note to self. Here are the ingredients.

Ingredients

• 1/4 cup coconut


• 1 cup all purpose flour flour


• 1 cup wholewheat flour


• 1 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 2 eggs


• 3/4 cup milk


• 1/4 cup Agave nectar


• 2 tablespoons light tasting olive oil


• 1 8 oz can of crushed pineapple in its own juice

Pineapple Banana Squares

I didn't think this would taste so good. It came out looking a little dense. I brought a few pieces to the park on Saturday and wished I had brought the whole cake. Maybe we were just hungry rolling around in the grass all day. The cake came out really moist and sweet although I used only a quarter cup of Agave nectar. It's probably the pineapple juice.



I made this in a bread pan once with all kinds of modifications including (accidentally) skipping oil altogether. This time I pretty much followed the original recipe from "Have Your Cake and Eat It, Too" by Susan G. Purdy except that I used two whole eggs instead of 1 whole eggs plus two eggwhites, and 1/4 cup Agave nectar instead of 3/4 cup sugar.



These squares are delicious and I think healthy enough to qualify as breakfast. I might try to make it in a muffin pan the next time.

Ingredients

• 3/4 cups wholewheat flour


• 3/4 cup all purpose flour


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1/2 teaspoon cinnamon


• 1/4 teaspoon nutmeg


• 1/4 cup extra light tasting olive oil


• 2 eggs


• 1 teaspoon vanilla extract


• 1/4 cup agave nectar


• 1 8 ounce can of crushed pineapple in its own juice


• 2 large banana - mashed

Directions

1. Preheat the oven to 350 degrees. Line the bottom of an 8x8 cake pan (I used 2.2 Qt. rectangular Pyrex pan) with parchment paper.


2. Whisk flour, flax seed, baking soda, salt, cinnamon and nutmeg together.


3. In a separate bowl, manually whisk oil, eggs, vanilla extract, agave nectar until well blended. Add pineapple and banana. Whisk until well combined.


4. Pour the dry ingredients over the wet ingredients and gently mix until all the flour is wet.


5. Pour the batter into the prepared pan and bake for 50 minutes.


6. Let cool in the pan. Run a knife around the pan and cut into squares.

Very Low Fat Pineapple Banana Bread

Or oooops! I forgot to put oil in my bread. I was intending to make Pineapple Banana Cake from the book Have Your Cake and Eat It, Too by Susan G. Purdy but ended up changing a lot of things in the recipe. And then I forgot to add 1/4 cup of oil into the batter.

Although I didn't get a cake, I got a very nice - moist - not too sweet - and hearty bread. The fact that it's very very low in fat (from 1 egg) and has no sugar added (sweetness from pineapple and its juice and agave nectar) makes it the yummiest and healthiest cake I have ever baked. I'm going to keep this recipe and make it many many more times.



Ingredients

• 1 1/2 cups wholewheat flour


• 1/4 cup ground flax seed


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1/2 teaspoon cinnamon


• 1/4 teaspoon nutmeg


• 1 egg and 2 egg whites


• 1 teaspoon vanilla extract


• 1/3 cup agave nectar


• 1 8 ounce can of crushed pineapple in its own juice


• 1 large banana - mashed

Directions

1. Preheat the oven to 350 degrees. Line the bottom of a loaf pan with parchment paper.


2. Whisk flour, flax seed, baking soda, salt, cinnamon and nutmeg together.


3. In a separate bowl, whisk an egg and two egg whites, vanilla extract, agave nectar until well blended.


4. Pour the dry ingredients over the wet ingredients and gently mix. Fold in pineapple and banana.


5. Pour the batter into the prepared pan and bake for 50 minutes.


6. Let cool in the pan. Run a knife around the bread and pop out.

Pineapple Coffee Cake

My first fat-free vegan cake.



Got recipe from FatFree Vegan Kitchen. The cake came out ok although I didn't know what Ener-G Egg Replacer was and just used 1 tablespoon of ground flax seed instead. I also messed up by misreading the 1 cup of crushed pineapple to 1 can of crushed pineapple. Ooops. Oh well - my cake came out a little too moist and too sweet...