Hottie Biscotti: Summer's Cake!

This is a beautiful tropical cake just in time for the warm weather! Just like the beautiful woman I know who has inspired me in so many ways. I believe people come into our lives for a reason, even when we least expect it. She has inspired me to sparkle in all that I do..especially my baking! This cake is dedicated to her because she reminds me of a tropical oasis and has crystal blue eyes of the sea. If you are ready for a tropical retreat in your mouth..please try this recipe!

Recipe By: Maria Capellan

Tools:   2 Medium bowls
            Wire whisk
          Rubber Spatula
          8-9 in. round cake pan ( Lined with parchment paper)

Ingredients:

Dry:
   1/2 Cup Brown rice flour
         1/2 Cup Coconut flour
         1/4 Cup tapioca flour
         1/4 Cup Sorghum flour
         1/4 Tsp Salt
         1 Tsp Baking powder
         1 Tsp Baking Soda
         1/2 Tsp Xanthum Gum

Wet:

          8 oz. Can of crushed pineapple
          2/3 Cup Almond milk
          2/3 Cup Agave Nectar
          1 Tsp Vanilla extract
          1/4 Tsp Almond extract
           2 Flax eggs

Glaze - Optional

1 Cup Organic powdered sugar
1/4 Cup shredded coconut flakes ( Bob's Red Mill)
Splash of Vanilla
Splash of almond milk ( till right consistency-thick gooey!)

Directions:

Preheat oven at 350 degrees

1. Mix dry ingredients in a bowl

2. Make your flax eggs ( 2 Tbsp ground flax + 6 Tsp hot water)
Note: Let Flax mixture sit 10 minutes to thicken

3. Mix all wet ingredients, add Flax egg last