Pineapple Bites – Allergy Friendly Recipe

Allergy-friendly and Vegan

These pineapple bites are vegan, gluten-free, nut-free, peanut-free, tree nut-free, egg-free, dairy-free, soy-free, corn-free, rice-free, banana-free, fish-free, shellfish-free, artificial dye-free, artificial additive-free, and more!

These little muffins are a great size – bite size! For little ones, they will take a few more bites, but they are such a great snack size. Pineapple Bites have traveled well on road trips, school snacks, group outings, in the backyard fort, to the park, and to the breakfast table. They have a moist texture that holds together well with few crumbs. The taste is sweet and subtle with a burst of pineapple in every bit.

Ingredient selection is important with dietary restrictions and food allergies. The simpler and cleaner the ingredients, the easier it is to narrow down an adverse reaction to a new recipe. It took our family a long time to be able to use some of these ingredients, like a multi-ingredient flour. I started off baking with coconut flour only. I will share some fun stories and recipe failures about that in the near future! Try to find ingredients that are pure without a lot of additives.

Ingredients:

2 1/4 cup gluten-free all purpose baking flour, use the flour blend that works best for your dietary needs (I use Bob’s Red Mill Gluten-free baking flour in the red bag)

3/4 cup coconut sugar (I use a pure coconut sugar, not mixed with any other ingredient)

*1 tsp xanthan gum (if your flour mixture already contains xanthan gum, you can omit this)

1 1/2 tsp baking soda

1/2 tsp salt

1/2 cup coconut milk (Here is the link to my homemade coconut milk.)

1 – 14 or 15 ounce can pineapple, sliced or chunked (cut into smaller bits). Do not drain, you will use the juice in the recipe.

1/4 cup avocado oil

2 tsp vanilla extract or flavoring (choose a pure, not artificial vanilla)

2 tbsp apple cider vinegar

Directions:

1. Preheat oven to a little under 350 degrees F, closer to 340 degrees F for mini muffins
2. mix dry ingredients
3. add wet ingredients, including the juice from the pineapple
4. mix ingredients together (I use a large spoon, it will be a little lumpy)
5. use a coated mini muffin or mini brownie pan, if not a non-stick coating, then coat with avocado oil
6. fill mini muffin cups to 3/4 full
7. bake for 13 minutes
8. let cool for 10 minutes to enjoy fresh from the oven. The longer they cool, the better they stay together.