RECIPE: Gluten-Free Lemon + Rosewater Polenta Cake

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RECIPE: Gluten-Free Lemon + Rosewater Polenta Cake

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Main ingredients: 9
Seasoning ingredients: 2
Prep time: 30 minutes
Cooking time: 45 minutes

Polenta Cake - Well + Happy
Photography: Chelsea Parsons

What you’ll need:
+ 3 large eggs
+ 150g coconut sugar
+ 6 heaps tbsp coconut oil
+ 85g ground almonds
+ 175g polenta
+ Zest and juice of 2 organic lemons
+ 1 tbsp rosewater
+ Pinch of celtic salt
+ 1 tbsp GF baking powder
+ 1/2 cup crushed pistachios
+ Dried flowers to decorate

Polenta Cake - Well + Happy
Photography: Chelsea Parsons

To Make: 

Preheat the oven to 150 C.

Whisk the eggs and coconut sugar together, whilst melting the coconut oil on a low heat. Stir this into your egg and sugar mix. Then add the zest and juice of the lemons and the rosewater. Stir again until everything is well incorporated.

In another bowl, mix the ground almonds, dried polenta, baking powder and celtic salt. Sieve this over the wet mixture and stir in gently. Line a cake tin with greaseproof paper and pour in your mixture. Bake for 45 minutes on 150 C and leave to cool before cutting.

Et Voila, your Gluten-Free Lemon + Rosewater Polenta cake is ready to be served.
Once cooled, sprinkle on some pistachios, rose petals and serve with a dollop of coconut cream.
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Posted:

20th October, 2017

Written By:

Chelsea Parsons

Photography:

Chelsea Parsons

Categories:

Food & Recipes
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Chelsea Parsons

Chelsea Parsons is the passionate founder of Well + Happy. A trained Kinesiologist, Yoga Teacher, NLP Practitioner and Performance Coach; Chelsea helps to inspire and educate people to live more abundant lives through high vibes, happy food and a more conscious way of living.

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