Cook this: Cake drops V.2 – the Jaffa edition (orange, polenta & cacao)

polenta cake drops 2

So, last week I posted a recipe for “superfood” cake drops, made with goji berries, cacao nibs and chia seeds, the inspiration for which came from Heather at Skinny Fat Girl. Anyway, over the week, I was thinking about other ways I could play around with this versatile little recipe, and make it more my own. One of my all time favourite sweet combinations is orange and polenta (looove orange and polenta cookies!), and I’m obviously a chocoholic (thanks, dad), so I decided to combine the lot to give it a bit of a Jaffa spin – while I absolutely cannot stand Jaffa lollies, with their crappy quality chocolate and rancid imitation orange flavouring, I absolutely love the combination of REAL orange and REAL chocolate!

polenta cake drops 1

Ingredients
– ¼ cup plain flour (gluten free if needed)
– ¼ cup almond meal (if you don’t have this lying around/don’t want to buy it, just use another quarter cup of flour instead)
– ½ cup polenta
– 1 tsp bicarb soda
– ¼ cup caster sugar (alternatively, honey for refined sugar free version, maple syrup for FODMAP friendly version, or Stevia or similar for lower calorie version)
– 125g yogurt (I like Liddells lactose free plain vanilla, but if you’re not lactose intolerant, plain, natural Greek yogurt is perfect)
– 1 tsp vanilla extract
– 1 tbsp freshly squeezed orange juice
– 1 egg white
– 2 tbsp toasted cacao nibs
– finely grated rind of 1 orange

Method
1. Preheat to 180ºC.
2. Combine the flour and/or almond meal, polenta, bicarb and sugar in a large bowl, then stir through the yoghurt, vanilla extract, orange juice and egg white until completely combined.
3. Stir in the cacao nibs and orange rind, until they’re evenly mixed through.
4. Baking option 1: scoop out tablespoons of batter onto a lined oven tray.
Baking option 2: scoop batter into mini muffin tins, either lightly spraying the tins first with a neutral cooking oil, or lining them with mini cupcake cases.
5. Bake for 10 minutes, or until just golden on top. Once cooled, these can be stored for almost a week in an airtight container

Just like the original “superfood” cake drops, these are light and airy, moist and delicious. And because they’re so quick and easy to make, come from all pantry staples, and can be made to be so tummy friendly, they’re now basically a staple in our house!  polenta cake drops 3

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One thought on “Cook this: Cake drops V.2 – the Jaffa edition (orange, polenta & cacao)

  1. Pingback: Have your (FODMAP friendly) cake & eat it too: My favourite sweet treats for the digestively challenged :) | Eat. Travel. Blog: Ordinary Girl, Extraordinary Dreamer

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