For the pineapple -

  • 1 tablespoon salted butter

  • 2 tablespoons coconut sugar

  • 24 small chunks of pineapple (can use tinned in juice, drained)

For the sponge -

  • ½ cup buckwheat flour

  • ½ cup coconut flour

  • ¼ cup desiccated coconut

  • 1 heaped teaspoon Might Matcha Tea powder

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon or ginger

  • 2 eggs

  • ⅓ cup coconut sugar

  • 1 teaspoon vanilla extract

  • 2 tablespoons coconut nectar or maple syrup

  • 3-4 tablespoons coconut milk

Get baking!

  1. Preheat the oven to 180 degrees C and lightly grease 6 large muffin tins.

  2. First, place the butter and coconut sugar in a small pan and cook over a medium heat until bubbles appear. Simmer for a couple of minutes until thickened slightly, then remove from the heat.

  3. Place 4 pineapple chunks in the bottom of each muffin hole then spoon over a little of the caramel sauce to just about cover. If you have any left, set aside.

  4. Now mix together the flours, desiccated coconut, Mighty Matcha tea powder, baking powder and cinnamon or ginger in a bowl.

  5. Whisk together your eggs, coconut sugar, vanilla, chosen syrup and milk in a jug. Now pour this into the dry ingredients along with any leftover caramel sauce you may have. You should have a nice thick and slightly green batter.

  6. Spoon this over your pineapple chunks and fill just to the top of each muffin hole. Now bake for about 15-20 minutes, until risen and golden. Leave to cool in the tin.

  7. After at least 30 minutes, gently turn out each mini cake and either serve while still warm, or cool completely and keep in the fridge for up to 2 days.