Low FODMAP Rhubarb Polenta Cake
Adapted from ‘The FODMAP Friendly Kitchen’ by Emma Hatcher.
Servings
Prep Time
8-10
People
20
Mins
Cook Time
35
Mins
Servings
Prep Time
8-10
People
20
Mins
Cook Time
35
Mins
Ingredients
120
Ml
Almond milk
1/2
Tsp
apple cider vinegar
120
G
Polenta
I used quick cook, not sure if it makes a difference
65
G
ground almonds
55
G
brown rice flour
Or substitute with another GF flour
2
Tsp
baking powder
1/2
Tsp
bicarbonate of soda
1/2
Tsp
sea salt
100
G
coconut sugar
(Actually recipe uses 150g brown sugar)
120
Ml
Virgin olive oil
2
eggs
1
Tsp
vanilla extract
150
G
Chopped rhubarb
Instructions
Preheat the oven to 180oC.
Combine the almond milk and cider vinegar and leave to stand for 5 minutes to create a buttermilk alternative.
Mix together all of the dry ingredients in one bowl and the wet ingredients in another.
Poor the wet ingredients into the dry and gently fold until mixed.
Poor the mixture into a lined and greased 8in cake tin and drop in the chopped rhubarb.
Bake for 30-35 minutes or until an inserted skewer comes out clean.