Wednesday, September 7, 2011

PineGin LemLoaf

Buahaha, I have Photoshop!

Tis the day to use up the last of the fresh pineapple.  I have always been hesitant to chop up fresh pineapple because it looked so incredibly violent.  But my friends, it is insanely easy!

A little messy, but as Julia Child said:

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell-attitude."

Ponder that next time you are reluctant in the kitchen.  Hm... that would be a good name for Rod's cooking blog if he were to ever contemplate such...

Tonight's cooking adventure is nothing short of what-the-hell.  I needed to mix flavors that are good with pineapple and went for the tropical explosion.  So, behold, Pineapple Ginger Lemon Loaf, or PineGin LemLoaf for short.  The batter was excellent (shhhh... don't tell) and it smells INCREDIBLE while it bakes.  The loaf itself is quite moist and bursting with flavor.  I bet it would be really good with a lemon frosting... in fact, that shall be made tomorrow!  It'll be like carrot cake, only pineapple... and with flecks of yellow instead of orange... How purdy...

Without further ado, I present you with a yummy sweet loaf... which is actually more like cake but the name would have been a lot more jarring... PineGin LemCake.  There's something about saying LemLoaf that makes me smile and say it again.

1 8x8 loaf (or whatever you have), 16 squares at approx. 105 calories each

1 TBS margarine
3 TBS applesauce
1/2 cup brown sugar (unpacked)
1 TBS ground flaxseed/flaxmeal mixed with 3 TBS of water (or you could go with egg replacer)
Juice and zest from one lemon
1/2 cup real pineapple juice
2 cups AP flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup chopped pineapple (approx. 2 thick slices from a fresh fruit)
1 TBS grated fresh ginger (a chunk about the size of your thumb)
1/4 cup chopped raw cashews

1. Heat your oven to 350F and prepare a square baking dish, or a loaf pan.  In a large bowl, mix the margarine, applesauce, sugar, flaxseed+water, and lemon zest. Mix it really well.

(The picture is pre-flaxseed and lemon in the bowl... but they're posing in the picture!)
2. Add the juices and mix.

3. Add the flour, baking powder and soda, and salt.  Mix well.
4. Add the pineapple...

...and ginger, mix...

...Fold in the chopped cashews.

5. Transfer to the prepared pan and bake about 45 minutes, until a volunteer toothpick jabbed into the hot loaf comes out clean.

6. Let it cool at least 30 minutes.

7. Enjoy!!

Much like most mornings... I'm the only one awake in the hermit den...

No comments:

Post a Comment