Low FODMAP Rhubarb Polenta Cake
Adapted from ‘The FODMAP Friendly Kitchen’ by Emma Hatcher.
Servings Prep Time
8-10People 20Mins
Cook Time
35Mins
Servings Prep Time
8-10People 20Mins
Cook Time
35Mins
Ingredients
Instructions
  1. Preheat the oven to 180oC.
  2. Combine the almond milk and cider vinegar and leave to stand for 5 minutes to create a buttermilk alternative.
  3. Mix together all of the dry ingredients in one bowl and the wet ingredients in another.
  4. Poor the wet ingredients into the dry and gently fold until mixed.
  5. Poor the mixture into a lined and greased 8in cake tin and drop in the chopped rhubarb.
  6. Bake for 30-35 minutes or until an inserted skewer comes out clean.