Hello Darlings!

Today I am so excited to host another great guest post. Remember the Chocolate dipped Tahini cookies I posted a few weeks ago inspired by the master mind behind Half Full? Well today I am happy to present the source of the inspiration herself! She so kindly agreed to custom make a wonderful recipe for our blog that will make you salivate. Enjoy!


Hello lovelies! This is Ruby of Half Full, writing to you from my quaint blue terrace in Tangier, Morocco. When Valerie and I first started chatting, we were both so inspired by how the blogging community can bring together people from different cultures and places around the world. Even though she's all the way in Puerto Rico and I've somehow landed headfirst in North Africa, we are connected by common loves of new recipes, making lists, and taking painstakingly perfect still-life pictures of food & crafts. Sometimes the internet is just magic. 

In honor of our international home-bases, I've created a treat for you guys combining flavors from breezy tropical Puerto Rican beaches and the bizarre cultural melting pot of Tangier. Gathering the ingredients for this recipe also allowed me to use my favorite french word with three different fruit vendors until I finally found un ananas that wasn't overripe or overpriced. It's all in the little achievements. 

However, these Pineapple Almond Upside-Down Bars, if I do say so myself, turned out to be a pretty grand achievement. I mean, you already can't go wrong with fresh pineapple drenched in butter and brown sugar, but to add my own little flair to a classic recipe, I turned the base into a dense & nutty Moroccan style cake, rich with ground almonds and sticky sweet dates. Not only does this make the bars slightly healthier and heartier than the traditional yellow-cake base, but it adds a depth of flavor that will make you go back for seconds. And thirds. Until the entire pan of bars disappears down to the last crumb in a single day. 



Pineapple Almond Upside-Down Bars (gluten-free & vegan)


makes 12 servings

1/2 fresh pineapple, cut into rings
1 oz vegan margarine/your preferred butter substitute 
45g (1/4 cup) brown sugar
150g (1 cup) almonds, ground finely in a food processor
105g (3/4 cup) rice flour
110g (1/2 cup) granulated sugar
3 tsp baking powder
1/4 tsp salt
4 oz. vegan margarine
1 1/4 cup vanilla soy or almond milk
8 pitted medjool dates, processed in a food processor until roughly blended
2 tbsp apple cider vinegar




Preheat your oven to 375º F and grease an 11x7" rectangular pan.

Melt the 1 oz of margarine and mix together with brown sugar. Spread the mixture evenly across the bottom of your pan and lay pineapple slices on top. Set aside.

In a saucepan, melt together the margarine and almond milk and let sit until lukewarm. Meanwhile, in a large bowl, combine the ground almonds, rice flour, sugar, baking powder and salt. Add the wet into the dry ingredients, add pureed dates and mix until combined. Quickly whisk in the apple cider vinegar and pour batter over the pineapple slices in your prepared pan. Bake for about 30-35 minutes or until the middle is set and doesn't jiggle to the touch. Let the bars cool for at least 30 minutes before carefully carving around the edges and flipping onto a flat serving plate or cutting board. Slice into bars and enjoy!

Sending love from Morocco to wherever you may be in the world.
xx
Ruby

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