Lemon Blueberry Polenta Loaf (Gluten Free, low-FODMAP, Vegan Option)

Lemon Blueberry Polenta Loaf (Gluten Free, low-FODMAP, Vegan Option)

Rich 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.
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Lemon Blueberry Polenta Loaf (Gluten Free, low-FODMAP, Vegan Option)
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Lemon Blueberry Polenta Loaf (Gluten Free, low-FODMAP, Vegan Option)

Course: Breakfast, Snacks, Dessert
Prep time

15

minutes
Cooking time

45

minutes

Rich 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.