Gluten Free

GLUTEN FREE!!!
Serves: 8     Ready in: 1 1/2 hours

85g Polenta
1/4 tsp Sea Salt
2 tsp Supernatural Foods Raising Powder (aluminium free)
190g Whole Almonds
200g Golden Sugar
1 Large unwaxed lemon, washed well
100ml Olive Oil
100ml Rice Dream Original Enriched
2 Organic Eggs (Huckleberries recommend Freckels/BioLand Free Range Organic Eggs)1/2 tsp Organic Vanilla Extract
     Icing Sugar, for dusting
     Oil for cake tin and baking paper

1. Preheat oven at 180°C. Oil a 23cm loaf tin and line with baking paper, cut to fit. Oil the baking paper too.
2. In a bowl, mix together polenta, salt and raising powdr.
3. Finely grind almonds in processor. Add in a cup of sugar and mix.
4. Cut the lemon into quarters and remove seeds. Add the lemon pieces to the ground almond mixture. Pulse until the mixture turns into a coarse puree. Taste for sweetness and add the remaining 1/2 cup of sugar, if needed.
5. Add in the oil, rice milk, eggs, and vanilla extract. Blend until all ingredients are integrated.
6. Add in the polenta mixture and pulse briefly to combine with wet ingredients.
7. Pour batter into the prepared pan and bake for 60 minutes or until golden brown and slightly moist in the centre.
8. Cool in tin before transferring to serving plate.
Dust with icing sugar.




This recipe is adopted from Ceres Organics - Organics in your Kitchen, 2009