Weekend rainy day baking is always the best! Some of my favourite recipes have been created on a rainy day and the same can be said for this new recipe that I’m sharing today.
I’ve always wanted to experiment with polenta in baking, but never really plucked up the courage. Using different grains as a substitute for flour can be tricky to get right. Some require more liquid as they soak up a lot and others need more raising agent as they result in a heavier bake. I really wish that I had used polenta in my baking before now because it’s so easy to work with.
Cooking and baking with different ingredients, particularly those specific to different dietary requirements is one of my passions. Not only does it challenge my cooking abilities, but hopefully demonstrates that even those restricted by what they can eat can still enjoy healthy and delicious food as part of a balanced lifestyle. Nobody should feel left out as far as I’m concerned. This Blueberry and Almond Polenta Cake is no exception – it’s gluten-free, refined sugar-free and is so delicious!
- 1 cup polenta
- 1/2 cup ground almonds
- 1/4 cup blueberries
- 1 tsp almond extract
- 2 eggs
- 1/2 cup coconut oil
- 1/3 cup coconut flower nectar or honey
- 1 tsp baking powder (use gluten free)
- Preheat the oven to 180 degrees and line and prepare a baking tin.
- In a stand or hand-mixer beat the coconut oil and coconut flower nectar together until light and fluffy. Beat in the eggs one by one and add the almond extract. Next on a low-speed pour in the ground almonds, polenta and baking powder - mix in until well combined. With a spatula or spoon stir in the blueberries being careful not to crush them.
- Pour the batter into the baking tin and cook for 20-30 minutes until golden brown on top. Allow to cool before serving - enjoy!
- Remember to use gluten-free baking powder if making this for your gluten intolerant friends or family. To make this vegan you could perhaps use flax eggs, but I haven't tried this myself so not entirely sure on the end result.
Clafoutis springs to mind with this cake, but with a frangipane twist because of the almonds. The blueberries add a lovely burst of sweetness as you eat the cake which I think really works with the ground almonds. I was really surprised by how stable the polenta was to bake with, it creates such a hearty cake that is quite light with a crumbly texture.
You can easily play around with how much coconut flower nectar or honey you add. With the quantity that I added the cake doesn’t become overly sweet, but it really does depend on how much of a sweet tooth you have. This is great served with some full-fat natural yoghurt or even vanilla custard if you’re looking to treat yourself. Either way, it’s definitely one for the whole family and will be loved by all. Happy baking!
Have you baked with polenta before? What did you make? What’s your favourite thing to bake on a rainy day?
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