Pineapple Cupcakes

Pineapple Cupcakes

* This is not my original recipe. I found it a while ago and because it was so easy, I remember the basics. I wish I could give credit to the author. And I will look for it. But meanwhile, I can’t wait to post it because it’s the easiest and healthiest ever. The original recipe didn’t have the shredded coconut and grated ginger that I added to the batter. I also did this variation before with some more chopped pineapple inside too.

Oil-free, sugar-free. Sweetened by dates only!

* 8 soft Medjool dates, if needed, soak in warm water to soften.

* 1 cup dried pineapple chunks, rehydrated in warm water until soft (I think the original author had it as crushed canned pineapple)- do not discard the soaking water, you might need to add some to help blend later

* 1/2 cup coconut milk

In a high-speed blender, blend coconut milk, dates, and pineapple.

If too thick - stop, scrape, and add 1 tbsp of soaking water at a time. I only added 1-2 max.

To a large mixing bowl add the following:

* 1 1/4 cup oat flour (GF)

* 1 tbsp baking powder

* 1-2 tbsp desiccated coconut (optional)

* A bit of grated ginger (optional)

You can also add 2 tbsp finely chopped pineapple chunks.

Mix all well. Let the batter sit for a few minutes.

Preheat oven to 350F.

Put the batter in Silicon molds, up to 3/4 of the mold.

Bake for 25 min. Let cool down completely.

Whipped coconut cream:

• 1/2 to 3/4 of coconut cream can, chilled the night before

• Splash vanilla extract

• 1 tbsp maple syrup (optional)

Whisk by a handheld electric blender.