Pineapple Truffle Bread

Over the holidays, we somehow ended up with two containers of crushed pineapple in the fridge. I put it in my oatmeal nearly daily (with almond butter, coconut and craisins), but I still had a bit left. Decided that I would try and recreate one of my favorite See's candies, the pineapple truffle.

With the boy needing more snacks that are wheat and corn free, I knew what needed to be done first. I went back to my quick bread ratio for a starting place. Made sure I had lots of chocolate (he says there isn't enough). The only thing missing, in my opinion, is some coconut sugar, And maybe more pineapple.

Pineapple Truffle Bread

8 ounces crushed pineapple with juice

4 ounces melted coconut oil

2 eggs

4 ounces teff flour

2 ounces dark chocolate cocoa powder

2 ounces all purpose gluten free flour

4 ounces sugar

1 tsp baking soda

Handful dark chocolate chips

Handful chopped pecans

Preheat oven to 350 degrees F. In a medium size bowl, combine pineapple, cooled coconut oil, and eggs. Set aside. In a smallish bowl, stir together flours, cocoa powder, baking soda and sugar. Pour slowly into egg mixture and stir until combined. Add chocolate chips (the boy says add more than called for) and pecans/almonds if you want. Grease four small loaf pans, and fill with batter. Bake for roughly 40 minutes or until a testing tool comes out clean. Cool and enjoy!

Note: I would add maybe another ounce of pineapple to the batter and/or make a glaze (powdered sugar and pineapple juice) to pour over the top to increase the pineapple flavor.

Eggnog Parsnip Muffins

My sister found this almond eggnog for the Monkey. He declared it to nutmeg-y, and wouldn't drink anymore. As I don't do eggnog, it has sat in the fridge. Then I happened upon the idea of muffins. 

I did a quick alteration of our favorite muffin recipe, and popped them in the oven this morning. My dad likes them, and the Monkey says they taste a bit like zucchini bread with a hint of eggnog. Mom thinks they maybe need nuts or more spice. I will take it for this first recipe of 2015.

Eggnog ParsnipMuffins 

Makes 2 dozen

3 eggs

3/4 C coconut oil, melted

2 C parsnips, peeled and grated

2 C eggnog

1 C coconut sugar

1 teaspoon Chinese five spice 

2 teaspoons baking soda

1 1/4 C sorghum flour

1 1/4 C brown rice flour

1 C sweet rice flour

1/4 C tapioca starch

Preheat oven to 350 degrees F. In a medium bowl, whisk together dry ingredients. Set aside. In a large bowl, beat together eggs and oil. Mix in sugar and parsnips. Alternately add eggnog and flour mixture until combined. Scoop into muffin cups and bake for 30 minutes or until a knife inserted comes out clean.