This berry polenta slice came about when I spied something I’d jotted down in my recipe book years ago and it sparked a new idea. This easy to make slice is freezer friendly, low in sugar and gluten free. It’s perfect for baking with the kids and doesn’t involve any tricky equipment.
Don’t just take my word for it, the kids are gobbling this afternoon treat slice by the piece and I’m going to be hard pressed to be allowed to freeze any of it for lunches for next week! I love having different things available to eat in the freezer ready to go for lunches, and this one is the perfect addition to the repertoire.
Polenta and coconut make for the perfect crunchy crumbly slice when paired with berries. I’ve kept it super low in sugar, and also gluten free. If your kids are dairy free you could always sub the butter for coconut oil, but I haven’t tried it, so it comes with no guarantees. This slice is gluten free by design, it doesn’t need any substitutes.
The napkin in the photo was hand embroidered by my grandmother- she was a needlework teacher and I’ve inherited all of her hand sewn napkins, pretty cute, huh?
If you don’t love frozen mixed berries, you could sub for fresh strawberries or a single variety of frozen berries, either way the quantities will stay the same. Enjoy it with a cup of tea or coffee and a bit of peace when the kids are back at school, or pop it into lunchboxes. The syrup isn’t compulsory, but it helps to add moisture back into the cake as otherwise the combination of polenta and coconut can be a little dry.
Want more of this polenta recipe? Check them below:
- Polenta gnocchi pie
- Strawberry and lemon polenta cake
- Crunchy panko polenta fish fingers a yummy way to try fish