Coconut, lime and polenta cake - gluten free


In celebration of the start of the Olympic games in Rio, I have created this coconut, lime and polenta cake which combines some of the flavours of Brazil. 

Corn is traditionally used in South America to make flour rather than wheat.  Cornmeal (polenta) is made is made by coarsely grinding corn.  It has a grainy texture so in this recipe I have combined it with softer rice flour. The ground almonds in the cake add moisture.
Coconuts and limes are also grown in Brazil.

Coconut, lime and polenta cake - gluten free
Serves 2
You will need 

150g coconut oil 
15g stevia
juice 2 limes
3 eggs or equivalent 
50g ground almonds 
50g desiccated coconuts 
100g polenta
200g rice flour
2 tsp baking powder
150ml almond milk 
Coconut cream to serve 
Desiccated coconut to top (optional)

'Cream' the coconut oil and stevia.  Add the eggs or equivalent, ground almonds, desiccated coconut rice flour, polenta and baking powder- mix well.  Stir in juice 2 limes (about 4 tbsp) and almond milk. Transfer to a 7 inch cake tin. Bake at 180 degrees for 30 minutes. When cool remove from tin, top with desiccated coconut if using and serve with coconut cream.

Enjoy!
Janet x

If you are having a Brazilian themed party, you might also want to check out my Meatless Monday tomorrow for my take on a Brazilian bean stew.

Recipe Copyright © 2016 40plusandalliswell
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1 comment:

  1. 3 Studies PROVE How Coconut Oil Kills Waist Fat.

    This means that you literally get rid of fat by consuming Coconut Fat (including coconut milk, coconut cream and coconut oil).

    These 3 researches from big medicinal journals are sure to turn the traditional nutrition world around!

    ReplyDelete