Upside Down Coffee Cake

This makes a huge, delicious batch!!

Upside Down Coffee Cake
¾ cup brown sugar
¼ cup Smart Balance light
1 can pineapple , or a quarter of a fresh one, sliced
2 ½ cups almond milk
2 tablespoons chia seeds, or flax seed
¾ cup smart balance light
1 cup sugar
3 cups white whole wheat flour
4 teaspoons baking powder
1 teaspoon salt
¾ cup smart balance light
1 cup unbleached flour
½ cup brown sugar
½ cup slivered almonds

1. Preheat oven to 350.

2. Sprinkle 3/4 cup brown sugar over the bottom of a 9 x 13" casserole dish, then melt 1/4 up Smart Balance Light and pour over this. Lay pineapple slices over the bottom of the pan in one layer.

3. Warm almond milk and blend with chia seeds in a blender for a few moments.

4. Mix white whole wheat flour, baking powder, salt and sugar well, then stir milk and chia seed mixture into this. Spoon into casserole dish over the pineapples and spread lightly.

5. Melt 3/4 cup Smart Balance Light and mix in with unbleached flour, brown sugar and almonds. This makes a sort of crust, or you can do this with cooler "butter" rather than melted and crumble over for a strudel look.

6. Bake until edges are golden brown, 40-45 minutes