Peach polenta cake |
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SERVES 4PREP •COOK
| 1 | teaspoon | rosewater | ||
| 1/2 | cup | almond or oat milk | ||
| 1/4 | cup | olive oil | ||
| 1/4 | cup | maple syrup | ||
| 1/2 | cup | flour | ||
| 1/2 | cup | polenta | ||
| 1/2 | teaspoon | baking powder | ||
| 1/4 | teaspoon | baking soda | ||
| 1/2 | teaspoon | cinnamon | ||
| 3 | peaches, halved, pitted, sliced |
Preheat oven with a cast iron pan in it for 30 minutes at 350
first bowl is rosewater, plant milk, oil and maple. Mix and combine till homogenized
second bowl is flour, polenta, baking powder, baking soda and cinnamon. Mix well till homogenized
Add first bowl to second bowl and mix very gently
Pour into hot cast iron pan and decorate top with sliced peaches
Bake for 15-20 minutes
if no cast iron pan, use a glass baking tray