Introducing.... The Pineapple Miracle Cake

For the past month, I have been living communally at a gorgeous upcountry jungle yoga retreat on the island of Maui while I complete a seven-month massage therapy program at MSTM. On Wednesday, we hosted a grand birthday celebration dinner for the Libra among us, and our lovely guest from French Canada, Marie-Joelle Gosselin, came up with the following fabulously scrumptious and decadently healthy recipe:

Pineapple Miracle Cake

*Please use organic ingredients

Pineapple Glaze
‌• ½ fresh pineapple blended in a VitaMix with a little bit of H2O
‌• ½ cup of local honey
‌• 2 tbsp coconut butter to texture & taste
‌• Pinch of Himalayan sea salt
‌• 1 tsp corn starch diluted in cold water
☞ Mix pineapple juice, honey, salt & coconut butter in a pot and heat until it boils. Add corn starch and mix for 2-3 mins.
Store glaze in the fridge.

Prep 1:
‌• 2 carrots, grated
‌• 1 zucchini, grated
‌• 1 apple, grated
‌• 1 small banana, mashed*
‌• ½ avocado, mashed*
☞ Place aside.

Prep 2:
‌• 2 cups gluten free flour
‌• ⅓ cup coconut sugar
‌• 2 tsp baking soda
‌• 2 tsp cinnamon
‌• ½ tsp Himalayan sea salt
☞ Blend dry ingredients together. Add your choice of nuts, seeds, vegan chocolate chips, dried goji berries, etc.

Prep 3
‌• ½ cup coconut oil
‌• 2 eggs at room temperature
‌• 2 tbsp local honey
‌• 1 tsp pure vanilla extract
‌• ⅓ cup almond milk
‌• 1 tsp lemon juice
☞ Mix Prep 1 ingredients with dry Prep 2 ingredients (*except banana & avo).
Mix dry ingredients with moist ingredients until evenly distributed. Place in a cake/muffin/cookie pan and bake at 350 °F for about 45 mins (30 mins for muffins, 10 mins for cookies). Drizzle the pineapple glaze evenly over the entire perfectly moist dessert just before serving (try sprinkling dry shredded coconut on top as a grand finale- it's delicious!)

“Listen to your intuition for the texture & taste. Don't hesitate to make any changes you feel or add your magical personal touch!”

“Expect a miracle, and it will be!”