Sunday, October 19, 2014

Blueberry Cornmeal-Polenta Cake - Gluten Free

With all of the new gluten free mixes arriving on the market, I decided to try a few of the mixes.  So many have added flax meal, so I can only try a few.

I bought a few of Aldi’s liveGfree mixes and have tried a couple of them more than once!

The cornbread mix is a bit too sweet for cornbread for my taste, but I decided it would be great for polenta cake.  Of course my sisters loved the sweet corn muffins I made using it for a get-together!

This is a add-in things as you go along recipe, since I didn’t have to mix up the dry mix as in previous cornmeal/polenta cakes.

Suitable for ovo-lacto vegetarian.

Blueberry Cornmeal-Polenta Cake - Gluten Free

 Blueberry Cornmeal-Polenta Cake - Gluten Free

Ingredients

 

1 box Gluten free corn bread mix (used liveGfree brand)

2 tbsp powdered milk (used Sanalac)

 

Wet Ingredients

2 large eggs

2 tbsp sour cream

6 tbsp grape seed oil (any neutral oil)

1 tbsp maple syrup (for addl. flavor)

2 tsp vanilla extract (or 1 tsp lemon extract)

1/4 cup butter milk

1/2 cup half and half (or coconut cream)

 

Add Ins

1 cup dried blueberries -(ok to use fresh, cake may turn blue)

 

Topping (optional):

2 tsp Turbinado or coarse sugar

 

Procedure

 

Mix all Wet Ingredients together until smooth, whisk in the Dry Ingredients, Fold in the blueberries. Bake in a greased 9 inch pan in a preheated 350F oven, until edges are browned and top begins to brown. It bakes at least 25 minutes.

Remove from oven, let sit for about 2 minutes, loosen sides and shake pan to loosen bottom. Turn out onto a serving dish or cooling rack.

Slice and serve at room temperature.

 

 Blueberry Cornmeal-Polenta Cake - Gluten Free

 

Servings: 16

 

Nutrition (per 1/16th of cake): 213 calories, 7.1g total fat, 1.4g monounsaturated fat, 3.7g polyunsaturated fat, 1.4g saturated fat, 30.2mg cholesterol, 293.9mg sodium, 29.9mg calcium, 104.5mg potassium, 5.6mcg folate, 25.7mg phosphorus, 9.2mg phytosterols, 0mcg lycopene, 2.2mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 1.3mg vitamin c, 2.2IU vitamin d, <1mg zinc, 33.7g carbohydrates, 2g fiber, 31.7g net carbohydrates, 15.5g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, 2.5g protein.

 

 

 Just in case you plan to eat the whole thing!

 

Nutrition (entire cake): 3406 calories, 114.1g total fat, 22.6g monounsaturated fat, 59.2g polyunsaturated fat, 23.1g saturated fat, 483.3mg cholesterol, 4701.7mg sodium, 478.4mg calcium, 1671.8mg potassium, 89.3mcg folate, 410.8mg phosphorus, 146.9mg phytosterols, 0mcg lycopene, 35.8mcg selenium, <1mg thiamin, 1.9mcg vitamin b12, <1mg vitamin b6, 20.2mg vitamin c, 35IU vitamin d, 3.1mg zinc, 539.3g carbohydrates, 32g fiber, 507.3g net carbohydrates, 247.3g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, 11.4g sucrose, 40g protein.


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