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Gluten-Free Blueberry & Almond Polenta Cake

Grain and refined sugar-free; whipped together in a flash and delicious to boot. If you’ve a hankering for something sweet, try this lovely blueberry and almond polenta cake.

Blueberry and almond polenta cake

Ingredients


140g polenta
60g ground almonds
Handful of blueberries
1 tsp almond extract
2 eggs
100g coconut oil
120g runny honey
1 tsp baking powder

Method


  1. Preheat the oven to 180° degrees and line a baking tin with greaseproof paper
  2. Use your stand mixer to beat together the coconut flower nectar and coconut oil until light and fluffy
  3. Beat the eggs in one at a time and pour in the almond extract
  4. Slowly add the baking soda, polenta and ground almonds and mix together; stir in the blueberries
  5. Pour the cake mixture into the baking tin and place in the oven for 20-30 minutes or until golden brown
  6. Allow to cool then serve

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