Tuesday, 17 April 2012

Will Run For Granny's Pineapple Cake

Pace Bunny & I spend a lot of time talking about food on our long runs.  What did you have for breakfast?  What have you been eating for lunch lately?  If you could eat anything when you get back from this bloody run what would it be? 

 Sunday's 16 K was no different except we were unfortunately discussing where exactly she found the honey chew that I had just eaten and how long it had been there.  Pace Bunny seems to pull tissues, sport beans, etc. out of nowhere.  Do you really want to be using a tissue that someone has to convince you has never been used even though it's kind of damp?  Sadly, the answer is yes.  I can't judge. I ate the sports beans that had been in my fuel belt since the full half martini marathon in October.

Sunday I ran for a healthier version of Granny's pineapple cake.  It is so moist and delicious.

Gram's Pineapple Cake


1 T coconut milk
1/4 cup earth balance (butter or margarine) + 1/4 cup olive oil
2 flax eggs (2 T ground flax + 6T water)
1 cup unbleached flour + 1 cup whole wheat pastry flour
1/2 tsp salt
2 tsp baking soda
1 cup organic sugar
1 can pineapple (540 ml) chunks (reserve juice)
1/4 tsp cardamom  + 1/8 tsp allspice


1 can coconut milk (400 ml)
1/2 C brown sugar
1/4 C coconut oil

Preheat oven to 350.  Grease a 9 X 13 cake pan.  Combine all dry ingredients and set aside.  In a separate bowl combine flax eggs, olive oil, earth balance, coconut milk and pineapple juice.  Add pineapple to dry ingredients.  Add liquid ingredients  Bake for 45 minutes.

While cake is baking in a medium saucepan over medium heat combine 1 can light coconut milk and 1/2 C brown sugar.  Simmer until mixture begins to thicken.  Add 1/4 C coconut oil until melted.


After taking your cake out of the oven poke holes in it with a fork and pour on the glaze. 

Is it wrong to eat just the topping?

If possible allow to sit until glaze has absorbed and enjoy with a good cup of coffee and some mile high foam.


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