**Firstly, HAPPY INDEPENDENCE DAY!! Today's guest post comes from Brooke of B & the Boy!**
B & the boy!: Mother & son living well together is dedicated to chronicling ours highs and lows in learning to cook around the son's allergies and B's struggles and successes with her personal wellness. You can connect with me on twitter (http://twitter.com/brookelippy), Facebook (https://www.facebook.com/BHealthyWithB), pinterest ( http://pinterest.com/bellwookie/ ) and at B & the boy! (http://bellwookie.blogspot.com).
100 grams coconut flour
80 grams sweet white rice flour
50 grams tapioca starch
120 grams coconut palm sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 Cup coconut oil, melted
3/4 Cup + 3 Tablespoons pineapple puree*
1/4 teaspoon coconut extract
Preheat oven to 350 degrees F. Spray 9 x 11 or 9 x 13 (more brownie like) glass pan and set aside. In a large bowl, mix together coconut oil, pineapple puree, eggs and coconut extract. In a medium bowl, pour each of the measured flours, baking powder, baking soda, and sugar. Stir until just combined. Pour the dry into the wet slowly blending until just combined. Pour into prepared pan, and smooth out the top. Bake for 30-40 minutes. Remove from oven and cool in pan. Frost with pineapple frosting when cool.
2 Cups powdered sugar
1-2 Tablespoons unsalted butter, softened
1/2 Cup pineapple puree
Mix well with hand or stand mixer. This is almost a glaze like frosting.