Lemon Blueberry Polenta Loaf (Gluten Free, low-FODMAP, Vegan Option)
Lemon Blueberry Polenta Loaf (Gluten Free, low-FODMAP, Vegan Option)
Course: Breakfast, Snacks, DessertPrep time
15
minutesCooking time
45
minutesRich in complex carbohydrates, low in calories and fat and gluten-free, polenta is a lovely choice to try in flavored loaf cakes. Also commonly paired with orange, this Lemon-Blueberry alternative comes with yummy textured pieces from the frozen blueberries.
Ingredients
- Dry
200g (1 2/3c) GF Flour
125g (1c) Polenta (I used Biona Organic Polenta Bramata)
3/4 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp Salt
- Wet
100g (7 tbsp) Butter, melted (coconut oil for Vegan option!)
150g Sugar (3/4c)
180ml Milk (3/4c) (I used Almond for flavor)
60ml (4 tbsp) Lemon Juice (about 1-2 lemons)
Lemon Zest (about 1-2 lemons)
100g (1c) Blueberries (or more, if desired! They really help add necessary moisture to this loaf)
Directions
- Preheat oven to 170C Fan (375F) and prepare baking loaf.
- Combine DRY ingredients in one bowl. WET ingredients into a separate bowl.
- Add WET to DRY and then add blueberries. Mix gently and quickly get into the oven. The acid from the lemon reacting with the baking soda/powder will be important to help the loaf be as fluffy as possible. So make haste! 🙂
- Bake for 45-55 minutes.
- Optional: Add additional lemon juice or water to icing sugar for a delicious topping.