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  • Writer's pictureFiona Murphy

Gluten Free Strawberry & Polenta Mini Cakes

Gluten Free Strawberry & Polenta Mini Cakes

Part 2 of the child-friendly baked treats, Gluten Free Strawberry & Polenta Mini Cakes. My chief taster, Moo Moo declared "They are my favourite" ... phew I hear you cry ;-)

These little beauties will go down a storm with adults too. With a generous helping of strawberry buttercream and an extra strawberry on top for decoration. Absolutely scrumptious! So, back to the recipe.

Gluten Free Strawberry & Polenta Mini Cakes

Gluten Free Strawberry & Polenta Mini Cakes

Health benefits check list...

Low in saturated fat High in good omega fats Gluten Free Low in sugar Organic produce High in Vitamin C & antioxidants (strawberries) Plus, who knew strawberries are also amazing for your eye sight? fabulous!

Let the yumminess begin with weighing out in bowls...

112g Organic Rapeseed Oil 38g Organic Low Fat Yogurt 80g Local Honey 50g Golden Caster Sugar 140g Organic Gluten Free Flour 1 Teaspoon Gluten Free baking powder 85g Organic Polenta 3 Tablespoons Organic Milk 150g Seasonal Strawberries Zest of 1 Lemon 3 Large Organic Eggs

Get your little helper to put 12 paper cases in a muffin tin, while you preheat oven to 180C/fan 160C. In a large bowl, mix together the rapeseed oil, yogurt, honey, sugar and lemon zest until colour has changed and everything is mixed together well. Add the polenta and continue to mix until just combined. Beat in the eggs, a little at a time. Sift in the flour and baking powder, then fold in quickly with a large spoon or spatula until you have a batter consistency. Stir in the milk, then gently fold in the chopped strawberries. Try to avoid over-mixing. Divide the mixture between the paper cases using an ice cream scoop to get even portions. Then bake for 20 mins or until golden, risen and springy to touch. Cool for a few mins, then place the cakes on a wire rack to cool completely. With the weather being so hot at the moment, store these mini cakes in the fridge to keep them fresh and tasty for several days (if they're not eaten by then)

Enjoy and if you know a friend who would love this recipe. Please feel free to share my link!

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