Thursday, March 27, 2014
Pineapple Almond Upside-Down Bars
So I thought that making gluten-free and vegan cakes would be the death of me. But in fact, after discovering rice flour and cheap almonds at my favorite little hanut, I've discovered that it's not too bad. It's actually kind of an adventure. And this particular adventure with pineapple and dates and buttery goodness was definitely a success. Upside-down cakes have always been one of my favorite things to make, but the dense consistency of this particular dessert makes it really more bar-like than cake-y. Whatever you call it, trust me when I say you'll want to eat the whole pan down to the last crumb in one sitting.
I teamed up with the lovely Valerie from Nuance & Bubbles for this recipe, combining flavors from her tropical Puerto Rican beaches and my Tangier coastline to create a delicious international fusion. Head on over to her blog for the whole post and the recipe!
More updates on life this weekend. For now, lots to do, lots to do.
Just keep dancin'
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