- 1 1/2 cup All-Purpose Low Carb Flour Mix
- 1/2 tsp. Splenda
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 cup butter, chilled
- 1 cup freeze-dried pineapple
- 1 cup DaVinci Sweetener Syrup
Preheat oven to 350 degrees.
In a small mixing bowl, combine freeze-dried pineapple and DaVinci Sweetener Syrup, then set aside to hydrate for 10 minutes.
In a large mixing bowl, combine All-Purpose Low Carb Flour Mix, Splenda, baking powder, baking soda, and cinnamon. Cut in chilled butter until the mixture resembles coarse crumbs. Divide crumbs in half and press 1/2 into the bottom of an ungreased 9x9 baking dish. Divide the remaining half of the crumb mixture in half again, and mix 1/2 with the hydrated pineapple and layer it in the baking dish on top of the crumbs. Sprinkle the remaining crumbs over the pineapple layer.
Bake 30 - 40 minutes or until golden brown and crisp on top.