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Berry polenta slice low sugar, gluten free
This delicious berry polenta slice is low in sugar and gluten free! Perfect for lunchboxes and awesome for freezing!
5
from 1 vote
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
24
squares
Calories:
94
kcal
Author:
Kylie
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Ingredients
Slice
▢
175
grams
butter
softened
▢
1
tablespoon
coconut sugar
▢
3
eggs
▢
150
grams
polenta
▢
100
grams
desiccated coconut
▢
1
teaspoon
vanilla extract
▢
2
tsps
baking powder
▢
1
cup
frozen berries
▢
zest of 1 lemon
Syrup
▢
1
tablespoon
coconut sugar
▢
juice of one lemon
Instructions
Preheat oven to 180 degrees.
Add the sugar and butter to a large bowl and cream together.
Add the eggs and polenta and mix well to combine.
Add the vanilla, baking powder, coconut and berries.
Pour into a squarecake tin and push down with a spoon.
Bake for 30 minutes at 180 degrees.
The slice is done when a skewer inserted in it comes out clean.
Meanwhile, heat the lemon juice and sugar in a microwave for 2 minutes or on the stove for 1-2 minutes until syrupy.
Poke holes in the top of the cake with a skewer and pour over the syrup while the cake is still hot.
Cool completely in the tin then serve in squares.
Nutritional Information
Serving:
1
piece
|
Calories:
94
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
40
mg
|
Sodium:
128
mg
|
Fiber:
1
g
|
Sugar:
3
g
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