Berry And Almond Polenta Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A dense, fudgy polenta cake loaded with blueberries, strawberries, and almonds, naturally sweetened with banana and dates. It's versatile—eat it for breakfast, as a snack, or dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup polenta
- 1/2 cup coconut flour
- 1/2 cup rolled oats
- 2 large ripe bananas
- 1/4 cup peanut butter (*)
- 1/4 cup date syrup (**)
- 1/2 cup plant milk
- 2 flax eggs ((2 tbsp flaxeed + 3 tbsp water, stirred and set aside for 10-15 minutes))
- 1/2 cup blueberries
- 1/2 cup strawberries
- 1/3 cup flaked almonds
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 37mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 396mg
- Calcium
- 44mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 37MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.