Happy Fruits and Veggie Monday my friends! Hope you all had time for a little rest and relaxation over the past few days.
Perhaps a few of you had the chance to try out a new fruit or vegetable?
That’s the beautiful thing about Fruits and Veggies Monday! Each week as I visit posts from our community I learn about new recipes both old and new which are cooked from all over the world. It’s great! I’ve made a promise to myself to try new foods, and so far I haven’t been disappointed! I want to thank
and
for allowing us to experience this each and every week. We have so much to learn from each other, truly a blessing.
I have to tell you, each time I visit one of the local markets I see this very large fruit! It’s quite over whelming; in fact I can’t imagine someone buying it. Believe it or not, I neglected to take a picture of it; we’ll just have to rely on good old Pixabay!
Jackfruit
Did you know the jackfruit can weigh up to 80 pounds? Yikes! The outer skin is very tough and covered with spikes. Luckily I was able to buy slices of this guy!
Jackfruit is native to South India but is grown in most tropical countries. It is a member of the Moraceae family of fruits which also includes figs, mulberries and breadfruit. This fruit has gained much popularity as a meat alternative. It’s great when eaten slow-cooked and barbequed and tastes much like pulled pork. Green jackfruit can be purchased by can at most specialty markets. When the fruit is ripe it has a slightly sweet mango or banana flavor. Jackfruit contains 3 grams of protein per cup and it’s packed with healthy vitamins, minerals and fiber.
It took a while to remove the pods from the rind. All of my research said I should wear gloves to remove the pods. I quickly realized my research proved to be correct! Jackfruit contains a very stick residue which is difficult to remove. Each of the pods contains a seed which is also edible! Beautiful aren’t they?
Finally!
I decided I would try making almond upside down cakes using my small spring form pans.
Alert: I would suggest using something with a sealed bottom as I did lose some of the sweet topping.
I used
Topping
- Ripe Jackfruit (2 slices)
- Fresh Blueberries (1 4/ cup)
- Non-dairy butter (1/4 cup)
- Palm Sugar (1/4 cup)
Cake
- Almond flour (1 ¼ cup)
- Gluten free flour (1 ½ cup)
- Flax Seed (2 tbsp.)
- Maple Syrup (3/4 cup)
- Baking Powder (2 tsp)
- Sea Salt (½ tsp)
- Almond Milk (3/4 cup)
- Coconut Oil (1/4 cup)
Palm sugar and…
butter are combined together in a saucepan over low heat. Stir until the sugar has dissolved. I lined the baking tins with Jackfruit pods and Blueberries. Pour the syrup over all.
Now the cake…
Combine all of the ingredients for the cake and spread evenly over the jackfruit and berries. Into the oven for 40 minutes at 350 degrees or until an inserted knife comes out clean!
These were fun! I Topped with Coconut Yogurt and fresh Blueberries! Individual serving size cakes!
Voila! Grab your favorite cup of tea and enjoy!
Have a great week and thanks for stopping by today!
And as always, blessings to you all!