SERVES: 1 LOAF | PREP TIME 5 MINUTES | COOKING TIME 25/30 MINUTES

Ingredients

  • 150g buckwheat flour
  • 150g of polenta
  • 140g coconut sugar
  • 35g coconut oil or sunflower oil
  • 200ml rice milk warm
  • 4 eggs
  • 1 tbsp gluten free baking powder
  • 2 tsp Fennel seeds crushed in a mortar

Pre-heat the oven to 180C/Gas mark 4 and line a 23cm loaf pan with baking parchment.

In a food processor beat the coconut oil, egg yolk, coconut sugar until a creamy texture. Sieve the flour and baking powder, add to the wet mixture and blend again. In a separate bowl whisk the egg white until a thick consistency. Fold in to the cake batter and bake for 30 minutes