Preparation time: 20-40 min
Gluten-free, plant-based strawberry polenta cake without sweeteners
250 ml polenta
pinch of salt
½ tsp vanilla
1 ½ tsp cinnamon
2 handfuls of raisins (you can also use cranberries, goji berries, etc.)
150 g strawberries
500 ml water (you can also use apple juice or freshly squeezed orange) for icing
6 g agar agar (use according to the manufacturer's instructions)
Cook polenta in 750 ml of water, add salt, vanilla, half a teaspoon of cinnamon, and raisins. Add the cooked polenta to a cake tray.
Peel the apples and cut them to approx. 5 mm thick slices then spread them on polenta and sprinkle cinnamon on top. Preheat the oven to 200°C and bake for half an hour, until the edges of the apples are nicely done. Clean the strawberries and cut them to approx. 1 cm thick slices, and spread them over the cake base.
Dissolve agar agar in a few spoons of liquid and mix it in 500 ml of liquid (water or juice). Bring the mixture to a boil and cook for 2 minutes on medium heat then remove it from the stove. When it starts to thicken, pour it over the strawberries.
Chill well in the fridge, best to do it overnight, and voila, the party can start.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.