Pineapple Upside Down Cake

This two-for-one recipe yields both a delicious juice and a healthy dessert. Enjoy the juice and reserve about 1 cup of juice and pulp for the recipe.

Juice

• 9 oranges
• 1 pineapple
• 3 medium carrots

Ingredients

• 1 cup almond flour 
• 1 ⅓ cup oat flour
• 1 cup juice pulp (carrot and pineapple)
• 1 cup juice divided in half + 2 tablespoons
• ½ cup plant based milk
• ¼ cup sweetener of choice (sugar, maple syrup, etc.)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 6 pineapple rings
• 6 pitted cherries

Directions

1. Preheat the oven to 350°F.
2. Add the oat flour and almond flour together in a bowl.
3. Add the pulp, ½ cup of juice, and the plant based milk. Optional: blend these three ingredients for a smoother texture.
4. Add the plant-based sweetener, vanilla, baking powder, and the remaining juice and mix.
5. Line a cheesecake dish with pineapple rings and place pitted cherries in the middle. Pour a tiny bit of your juice (about 2 tablespoons) over the pineapples. Scoop batter into the dish and place in the oven for 45 minutes.
6. Allow to cool for 10 minutes before removing the dish. Serve and enjoy!