Part of living sustainably is making the most out of the food you have and when possible, storing it for later use. Last week we made an upside down pineapple cake. There was some left over pineapple and we decided to freeze it and save it for muffins. Today we were preparing to make pineapple muffins but we realized we had run out of eggs, so we decided on pineapple and shredded coconut cookies instead. The recipe was simple and similar to the oats and shredded coconut cookies recipe. Pineapple in baked goods adds richness to the texture. The cookies were yummy!
Above: A picture of our beautiful cat that was worth sharing.