I am just loving this new recipe of mine. Its great to satisfy sweet cravings or savoury tastes and the best part is its gluten free and lactose free!!
Ingredients:
200g medium coarse polenta
75g Almond meal
1 teaspoon Baking powder
10ml Quinoa milk
25g Ghee (clarified butter) melted
1 organic free range egg
75g Almond meal
1 teaspoon Baking powder
10ml Quinoa milk
25g Ghee (clarified butter) melted
1 organic free range egg
1 teaspoon Himalayan sea salt
1 tablespoon jaggery (palm sugar - get from Indian grocers)
Sweet:
Sweet:
Handful of organic sultanas roughly chopped
Handful of organic dried apricots roughly chopped
Savory:
Fresh rosemary
Pitted and sliced black olives
Or
Pitted and sliced black olives
Goats cheese
Or
try any combination of dried or fresh herbs you like
Handful of organic dried apricots roughly chopped
Savory:
Fresh rosemary
Pitted and sliced black olives
Or
Pitted and sliced black olives
Goats cheese
Or
try any combination of dried or fresh herbs you like
Method
1. Preheat oven to 190 degrees
2. Grease a 21x16cm ovenproof dish
3. In a large bowl place - polenta, almond meal, baking powder, salt and jaggery. Stir together and make a well in the centre of the mixture
4. Whisk milk, ghee and egg together and pour into well of dry ingredients. Mix well to form a batter.
5. Pour batter mixture into ovenproof dish and smooth the surface
6. Bake for 25-30 mins or until browned at edges
7. Test if cooked by inserting a skewer in the centre it should come out clean
8. Cut into squares or chunks and serve warm
9. Keeps up to 3 days Enjoy xx
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