Pineapple-Pecan Loaf

Pineapple-Pecan Loaf

Pineapple-Pecan Loaf

Yield: 3 mini loaf pans (3 x 6 in.)

Cook: 35 to 40 minutes

½ cup almond meal (I grind my own from whole almonds)

½ cup buckwheat flour

1/3 cup arrowroot starch

½ cup ground gluten-free oats

1 tsp. baking soda

½ tsp. baking powder

1 ½ tsp. cinnamon

¼ tsp. sea salt

1 tbsp. chia seeds, ground

1 cup fresh pineapple chunks, pureed in blender

¼ cup maple syrup

1/8 cup coconut sugar

1 ½ tsp. vanilla

¼ cup coconut oil, melted

2 to 3 tbsp.water

1 cup fine unsweetened coconut

½ cup chopped pecans

Preheat oven to 350 degrees F.  Line 3 mini loaf pans with parchment paper.

Mix 2 tbsp. ground chia seeds plus 6 tbsp. hot water and set aside for 10 minutes.

In a large bowl, mix together almond meal, buckwheat flour, arrowroot starch, ground oats, baking soda, baking powder, cinnamon and salt.

In another bowl, combine chia seed/hot water mixture, coconut sugar, maple syrup, vanilla, water and melted coconut oil. Add pureed pineapple, coconut and pecans.

Add dry ingredients to wet mixture and stir lightly, just until moistened.

Spoon mixture into prepared pans. Fill to the top and smooth batter with a spatula.

Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted into center of a muffin comes out clean.

Let stand for 5 to 10 minutes before removing from pan. Remove from pans and place on wire rack to cool.

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Choco-Carob Oatmeal Mix

Chocolate Oatmeal Mix

Choco-Carob Oatmeal Mix

3 cups GF rolled oats

1/3 cup ground flaxseed

5 tbsp. natural cacao powder

5 tbsp. carob powder

1/8 tsp. sea salt

Mix all ingredients together and store in a covered container. Shake well before using.

To make 1 serving of oatmeal, add ½ cup oatmeal mix to 1 cup water. Cook and stir for 5 to 7 minutes on medium heat. Add desired sweetener, fruit, coconut flakes or chopped nuts.

If you like thicker oatmeal, add 1 to 2 tsp. chia seed after it is cooked and let it sit for a few minutes before serving.

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The Jenny EvolutionLovely Ladies Linky

Tastes like more…

I was testing a LOT of recipes this week.  Luckily my favorite tester didn’t come home before I was ready for his contribution. Otherwise my photos would only show some very tasty crumbs. My feline testers are very polite and much less demanding. They are here to take notes and to clean up the food photography studio (otherwise known as my clothes dryer).

Today’s recipe is an adaptation of one that I have eaten since I was a child. It turned out SUPER yummy! Wish I could give a piece to you, my dear readers, but this post will have to do.

As my husband says…

This tastes like more…. It doesn’t taste as if it is “missing” anything. Gluten-free, refined sugar free, dairy-free, anything-free… doesn’t have to taste bad, doesn’t have to taste like styrofoam, doesn’t have to taste like cardboard, and doesn’t need unhealthy additives.

You just need good health-building ingredients.

Maple Apple Crisp

Yield: 6 servings


4 cups sliced apples

¼ cup maple syrup

½ tsp. cinnamon


¼ cup softened coconut oil

¼ cup coconut sugar

1/2 to 3/4 cup rolled oats (whole or ground — I grind GF oats in my Magic Bullet)

¼ tsp. sea salt

¼ cup finely chopped pecans

¼ cup finely chopped walnuts

¼ cup sunflower seeds

1 tsp. cinnamon

Filling: Place apples in 8-inch square glass baking dish or 9-inch glass pie dish. Pour maple syrup over apples and sprinkle with ½ tsp. cinnamon.

Topping: Combine dry ingredients; add coconut oil, mixing until crumbly. Sprinkle crumb mixture on top of apples.

Bake at 375 F until apples are tender and topping is golden , about 35 to 45 minutes. Serve warm or cold.

Serves 6.

Maple Apple Crisp


  • Coconut sugar (or coconut crystals) is produced from the sap of the flower buds of the coconut tree. It is low glycemic and is a great substitute for refined white or brown sugar. It has a caramel-like taste and is full of nutrients.

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