Saturday, June 26, 2010

Blueberry Cornmeal Cake – AKA Polenta Cake (gluten free)

I have seen several ‘polenta’ cakes, but never thought about making one.

Ok, isn’t it obvious I like sweets? So the theme of this recipe is ‘You can have your cake – and eat it too!’ Normally rice flours would be used. Instead a mixture of ‘Ancient grains’ are added.  As always, I try to add nutrition to sweet treats.

Polenta translates loosely to cooked cornmeal. It’s a bit too close to grits for my taste buds. Add in a little sugar, butter and other non-nutritious ingredients and I may be willing to give it a try!

It seems that the word Polenta originated in Italy. Today, all grinds of cornmeal is being called Polenta. Someone commented that grits and polenta was the same. That fine white mushy stuff ain’t polenta. It’s called GRITS!

Hmmm, maybe my next dish should be Polenta. I have a bag of Bob’s Red Mill Polenta that is a very coarse grind. Instead of dessert, maybe I will come up with an entrée worth smacking the lips!

This was my first time making a 'cornmeal' dessert.  Actually it was quite good.  The texture is nothing like corn bread.  It is more like a heavy cake.

Blueberry Cornmeal Cake - Gluten free

Dry Ingredients
1 1/3 cups yellow stone ground cornmeal
2 tbsp millet flour
1/4 cup Quinoa Flour
1/4 cup Amaranth Flour
1 pkg. Jell-O Fat Free, Sugar Free Vanilla Instant Pudding and Pie Mix
1/4 tsp Salt
1 1/2 tsp non-aluminum Baking Powder
1/2 tsp baking soda
Wet Ingredients
1/4 cup Splenda Brown Sugar Blend for Baking
1/4 cup Granulated Sugar
1/4 cup Wild Flower Amber Honey (used 365 brand)
1/3 cup Earth Balance Natural Buttery Spread
2 Eggs
1 1/2 tsp Vanilla Extract
4 tbsp milk, as needed
Add Ins
1 cup Fresh Blueberries

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 or 9 inch cake baking pan.
2. Combine the Dry Ingredients, set aside.
3. In a mixing bowl, mix the Splenda and sugar together, and then mix in the Earth Balance. Beat in the honey, vanilla and eggs. Stir in the dry ingredients only until mixed. If additional liquids are needed, stir in the milk.
4. Fold in the blueberries. Pour the batter into the prepared pan.
5. Bake for 40 to 45 minutes or until an inserted toothpick comes out clean.
6. Cool in the pan on a wire rack for approximately 30 minutes. Turn cake onto a serving plate.

Optionally serve with ice cream or whipped cream or Cool Whip, garnished with fresh blueberries.

Servings: 12
Nutrition Facts
Serving size: 1/12 of a recipe (2.4 ounces)
Nutrition information calculated from recipe ingredients.
Amount per Serving
Calories 187.26
Total Fat 6.74g
Saturated Fat 1.55g
Cholesterol 35.66mg
Sodium 326.09
Potassium 72.6mg
Total Carbohydrates 29.2
Fiber 2.09g
Sugar 11.77g
Protein 3.24g

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