Mini Pineapple Pound Cakes
In this moist and delicious healthy pound cake recipe, we use coconut oil in place of butter because an enzyme in fresh pineapple can react with dairy when heated, resulting in an off flavor. Alternatively, you can use melted butter and canned pineapple. To make a large cake, bake in a 9-by-5-inch loaf pan for 35 to 40 minutes.
Equipment: 3 nonstick mini loaf pans (6-by-3-inch, 2-cup capacity), parchment paper
Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
Coconut oil is solid at temperatures below 76°F. To melt solidified coconut oil, remove the lid and place the container in a bowl of very hot water; stir frequently until melted.
1 starch, 1/2 other carbohydrate, 1/2 fat