Mini Almond Pineapple Upside Down Cakes

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Cakes:
1 1/2 cups almond flour

1/2 cup superfine sugar

2 large eggs, room temperature

1 1/2 teaspoons GF baking powder

Pinch of salt

1 teaspoon vanilla

1/2 cup milk

4 tablespoons melted butter

Combine all the dry ingredients. Whisk all the wet to combine. Add wet to the dry ingredients. Fold to combine.

Preheat oven to 375 F

Pineapple Topping:

2 cups fresh pineapple, chunks or crushed

2 tablespoons coconut oil or melted butter

2/3 cup raw honey or raw brown sugar

Grease 6 4 ounce ramekin bowls. Divide melted butter or coconut oil evenly amongst ramekins and add brown sugar or honey, then pineapple.

Pour batter into ramekins about 3/4 full.

Bake for 40 minutes or until a stick inserted into the middle comes out clean. Remove from the oven and run a knife around the edges to loosen. Turn warm cakes upside down onto a serving platter.

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