Upside-Down Pineapple Quinoa Cake - alive magazine

Ingredients

• 1/4 cup (60 mL) light brown sugar, turbinado, or sucanat
• 1 - 15 oz (425 g) can pineapple slices in unsweetened juice, drained (reserve 1/4 cup/60 mL juice)
• 1 cup (250 mL) cooked white quinoa
• 2 free-range eggs, separated into yolks and whites
• 1/3 cup (80 mL) light brown sugar or sucanat
• 1/2 cup (125 mL) plain, low-fat yogourt
• 1/3 cup (80 mL) unsweetened applesauce
• 1 tsp (5 mL) pure vanilla extract
• 3/4 cup (180 mL) whole wheat pastry flour
• 1 tsp (5 mL) ground cinnamon
• 1/2 tsp (2 mL) ground nutmeg
• 2 tsp (10 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt