Gluten-free Vegan Pinapple Upside Down Cake

I have been searching for a vegan, gluten-free version of the traditional pineapple upside down cake for quite some time. Today I gave up and decided to make my own. It turned out fantastic! Super moist!
I added coconut flakes and used coconut milk but you could use rice or soy milk if you prefer. It would be fun to try this cake with raspberries, blueberries or other fruit such as peaches, cherries, etc. I could think of dozens of versions that would be great with this recipe. Try it out. You decide what toppings are your favorites!

Ingredients
1-1/2 C. Pineapple, chopped, diced, rings or crushed
1/2 C. Brown Sugar (you could use maple syrup or agave)
1/3 C. Coconut Flakes (optional)
1-3/4 C. GF All Purpose Flour (I used Bob’s Red Mill)
1/2 tsp. Baking Soda
1-1/2 tsp. Baking Powder
1/4 tsp. Sea Salt
1/4 C. Pineapple Juice
1/3 C. Coconut Oil, softened
1 Tbs. Flax Seed, ground
3 Tbs. Water
1/3 C. Sucant
2 Tbs. Agave nectar
1 tsp. Vanilla Extract, gluten-free, alcohol free
3/4 C. Coconut Milk (canned or fresh; blend meat with water)
1 tsp. Apple Cider Vinegar (you could use white vinegar)

Preheat oven to 350.
Line bottom of spring-form pan or baking dish with parchment paper. Rub enough coconut oil on parchment to coat. Sprinkle brown sugar on parchment then put pineapple over sugar. If using coconut flakes, add. Set aside.

Mix together ground flax with 3 Tbs. water until well blended.
Add melted coconut oil, sucant (sugar), agave syrup, coconut milk, vanilla, and vinegar. Whisk until well blended. Set aside.

In large bowl sift together all dry ingredients. Make a well in the middle and gradually add wet ingredients. Mix by hand until well blended. If necessary add more pineapple juice or coconut milk until consistency is like thick pancake batter. Pour batter over pineapple mixture in baking dish.
Turn oven temperature down to 325 and bake aprox. 30 minutes or until toothpick inserted into middle of cake comes out clean.
Allow cake to cool. Remove spring-form sides from pan. To turn upside down place a large serving plate on top of cake then turn both the plate and the cake at the same time. Once cake is flipped remove bottom of spring-form pan and parchment paper.

Enjoy!

Gluten-free, vegan potato soup

This is truly a comfort food around our house. I have made this soup for dozens of friends and family and every time the same responses; “wow!”, “this is really delicious!”, and my favorite; “This is vegan?!”
This soup is super easy to make and your kids will love it!

Roasted Fennel Potato soup

Vegan potato soup with roasted fennel

Vegan Potato Soup with Roasted Fennel
10-12 organic Yukon Gold potatoes, cut into cubes
8 C. organic broth (vegetable or mushroom work great!) +more or less amount depending on the size of potatoes. You need enough to cover potatoes in the pot.
1 lrg. bulb Fennel *see below
3-4 organic Carrots, cubed
Bay leaf
1 Tbsp. Poultry seasoning
1 Tbsp. Basil, dried
1 Tbsp. Parsley, dried or fresh
2-4 cloves Garlic (to taste)
pinch Paprika
1 tsp. Sea Salt
Fresh ground pepper
*Nutritional Yeast to shake on top of each bowl of soup for an enhanced “cheesy” flavor.

*To roast fennel cut bulb into quarters, place on cookie sheet. Drizzle extra virgin olive oil over the quarters. Roast in oven at 375 until bulbs are softened. After roasted and cooled enough to touch dice or cut into cubes, set aside.

In large pot add cubed potatoes and cover with broth. Add carrots, bay leaf, garlic, poultry seasonings, basil, paprika and sea salt. Bring to a boil, reduce heat and simmer until potatoes are soft. Use a potato masher to press down cubes of potatoes.
After you get a ‘creamy’ texture from mashing the mixture, add your chopped, roasted fennel bulbs.
Garnish with chopped parsley and nutritional yeast.
Enjoy!