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Author Notes: This breakfast treat was my answer to a fresh pineapple that I purchased thinking I would be able to eat the whole thing before it went bad. I based it off of a berry buckle recipe and made some novel additions like chickpea flour and a coconut crunch topping. —almacucina
- 1 cup white whole wheat flour
- 1/2 cup chickpea flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cardamon
- 1/2 cup coconut
- 1/2 cup cold butter, cut into small pieces
- 1 cup raw cane sugar
- 1 egg
- 1/2 cup milk
- 2 cups fresh pineapple cut into bite sized chunks
- Preheat oven to 350 degrees; butter and flour a 9X9 inch cake pan. In a large bowl whisk together flour, chickpea flour, baking powder, baking soda, salt, cardamom and sugar. Cut in the cold butter pieces until the mixture is crumbly.
- Remove 1/2 cup of the mixture and combine with coconut, set aside. Whisk together egg and milk: fold into main mixture just until totally combined. Pour batter into prepared pan. Top with pineapple and then top that with reserved coconut mixture. Bake for 40-45 minutes or until cake comes away from the sides and is a golden brown on top. Serves 8.
- This recipe was entered in the contest for Your Best Breakfast Baked Good