Fabulous Food on a Friday

Cinnamon, Blueberry and Polenta Loaf
From "The Low GI Family Cookbook"

gluten-free, dairy-free, vegetarian

Serves 12

Canola cooking spray
1 cup (120g) maize flour
4 tsp gluten-free baking powder
2 tsp ground cinnamon
1 1/2 cups (260g) fine polenta
1/2 cup (100g) firmly packed brown sugar
1 1/4 cup (310mL) soy milk
150g milk-free margarine melted and cooled
1 egg
2 egg whites
200g blueberries (fresh, or thawed frozen)

Preheat oven to 180oC. Spraty a 10 by 21 cm loaf pan with canola oil to lightly grease and line the base and sides with non-stick baking paper

Sift the maize flour, baking powder and cinnamon in a large bowl. Stir in the polenta and suga and make a well in the centre

Whisk together the soy milk, margarine, egg and eggg whites. Stir in the blueberries. Add to the dry ingredients and stir with a large metal spoon until just combined,

Spoon the mixture into a prepared pan and bake for 50 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before turning onto a wire rack to cool. Serve cut into slices.

Variations

Can also be cooked in 1/3 cup capacity muffin tins (reduce cooking time to 25 minutes at 200oC) or mini hole muffin tins (cooking time 15 minutes at 200oC)

Can be frozen by wrapping individual slices/muffins in plastic wrap and sealing in an airtight container

Can also be served toasted (with honey....)

This would be good after school or as a lunch box filler (or even a morning tea with friends with some food intolerences/allergies...)

This is easy to make (15 minutes preparation) with a "helper" and most of the ingredients can be easily bought from the supermarket - although I used wholemeal spelt flour instead of the maize flour. You could also probably replace the 2 egg whites with 1 egg. (My "helper" actually added the two extra egg yolks with only minor side effects)

I road tested this on 3 primary aged school boys - they all easily ate their serve!