Raw Pineapple Upside-Down Cake

This recipe was inspired by my grandmother, Doris. She used to make this for Easter. Her cooking was traditional and I have so many memories of her food. I think she would be proud of the healthy upgrade that I've given her recipes. This is for you, Mammie!

Raw Pineapple Upside-Down Cake

Ingredients:

Pineapple, sliced

1 cup dates

1/2 cup water

1/4 tsp salt

1 cup almonds

1 cup raw, organic coconut

1/2 cup raw oat flour

2 tbsp raw agave or maple syrup

1 tbsp coconut oil + more to grease cake pan

1 tsp real vanilla

Pinch of sea salt

Grease spring form pan with coconut oil. Placed sliced pineapple evenly into pan. Pour date and water mixture over pineapples. Grind almonds, shredded coconut, and oat flour using your food processor.  Add in agave or maple syrup, coconut oil, vanilla and sea salt to processor. Pulse until  you get course crumbs.  Press the crumb mixture on the pineapple and date sauce. Place in fridge for an hour to set.  Take out of spring form pan. Serves 6.  This will keep for about 3 days, but I promise..... it won't last that long!