Talking about what else to do with ginger the other day, a friend said ginger and pineapple go well together. Had to try this and yes – she was right! The sweet taste of the pineapple and the fresh and somewhat strong taste of ginger make an excellent combination!
Start with the pineapple. I had a glass of 200 g organic pineapple in its own juice (no added sugar!), but of course fresh pineapple would be just as good (or even better perhaps). Cut into small pieces and place in a bowl. I poured the juice of the glass in there as well.
Chop fresh, peeled, ginger. I used about 50 g (1.8 ounce) – a piece the size about 3 cm long and 2 cm thick. Add this to the pineapple and stir. Put to side for now.
Turn on the oven – 180 C (350F)
In a big bowl
- One banana – mash
- Add 4 eggs
- 1 tbsp honey
- and 1 tbsp vinegar
mix and put to side
Melt 50 g (1.8 ounce) butter and leave to cool down a bit. (I melt it in a small glass in the microwave)
For dry ingredients, in a small bowl or measuring cup
- 150 ml (0.6 cup) shredded coconut – grind first in a small mixer / grinder
- 150 ml (0.6 cup) almond flour – which is ground blanched almonds
- 3 tbsp’s coconut flour
- 2 teaspoons baking powder
Then place muffin forms on a baking tray. This time I used the bigger sized ones since the pineapple pieces makes it difficult to divide the batter in the mini sized muffin forms. But theoretically you could actually also just as well make a cake out of it….
Now mix dry ingredients into the egg mix, add the butter and keep stirring. Drain any fluid of the pineapple-ginger mix and then add this too. (Not the fluid – the pineapple and ginger!)
I think we have everything now… So go ahead and fill your forms. Then pop into the middle part of the oven for about 22 minutes.