Last weekend it rained for about three days straight. It was GREAT. While some have the nerve to say the weather is “ugly,” I absolutely delight in gray, water-filled skies. Doors and windows open (unless it’s storming, of course) I breathe in the freshness and thank God for the water.
You see, when you’ve lived in the desert your entire life, you learn to recognize water falling from the sky as a miracle. Inspired by my Native American friend, I decided to go outside for a cleansing. I stomped around the yard, barefooted, and let the water drizzle on to me despite what it does to my hair. The Earth was cold, and I relished every second of it.
I went shopping for produce at the open-air farmer’s market. I avoided puddles, but still came home with pants that were drenched almost to the back of my knees. Desert dwellers don’t own the proper shoes…
Anyway, it’s important to take advantage of cooler weather and the best way to take advantage is by heating up the kitchen. Thus, this pineapple-upside down loaf.
But! Before I go on with the recipe, I wouldn’t be part of The Kitchen Mix if I didn’t disclose the best thing that came from those rainy days… I was reminded of Amp Live’s Radiohead Rainydaze Remixes. A few years ago, this was on serious heavy rotation in our house. It’s funny how our favorite music, like the rain, comes and goes…
I love the variety in this album. It was hard to settle on what to include here, but here follow a couple of my favorites – as of this moment, that is…
Pineapple Upside-Down Loaf from Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming
1/3 cup butter
2/3 cup packed brown sugar
One 19oz can pineapple chunks, drained
1/3 cup all purpose flour *or gluten free substitute
2/3 cup quinoa flour
1/3 cup evaporated cane sugar
2 tsp baking powder
1/4 teaspoon salt
1/3 cup butter, softened
2/3 cup buttermilk
1 large egg
1/2 teaspoon vanilla extract
Preheat oven to 350°. Lightly grease an 8 x 4 inch loaf pan.
Combine the butter and sugar in a small saucepan over medium heat and cook until the sugar dissolves. Add the pineapple chunks. Pour half of this mixture into the bottom of the loaf pan and set the remainder aside.
In a medium bowl, combine the all-purpose flour, quinoa flour, cane sugar, baking powder and salt. In a separate bowl, blend the butter, buttermilk, egg and vanilla. Add the butter and egg mixture to the flour mixture and blend well. Spoon the batter into the loaf pan, on top of the pineapple. Add the remainder of the pineapple mixture to the top of the batter mixture. Using a knife, gently swirl the pineapple mixture into the surface of the batter.
Bake on the center oven rack for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven. Allow the loaf to cool for at least 20 minutes in the pan before flipping upside down onto a plate. Slice and serve.