Coconut amaranth polenta cake with blueberries
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
For the dough:
  • 70g polenta
  • 10g puffed amaranth
  • 10g desiccated coconut
  • 1 Tsp (wine-stone) baking powder
  • 45g raw cane sugar
  • 5g vanilla sugar
  • 1 Tsp raw cacao
  • 10g chia seeds
  • 200ml coconut milk
  • 150g blueberries
  • oil for baking pan
For the cream:
  • 200ml coconut milk
  • 2,5 Tsp rice flour
  • 1,5 Tsp icing sugar
  1. Mix chia seeds with 4 Tbsp of water and let soak for a few minutes. Grease baking pan with oil. Preheat oven to 180°C.
  2. Whisk all dry ingredients together (polenta, amaranth, desiccated coconut, baking powder, sugar and cacao)
  3. Mix soaked up chia seeds with coconut milk and combine with dry ingredients.
  4. Add about half of the blueberries to the dough, pour it into the baking pan and bake for about 30 minutes.
  5. In the meantime make the coconut cream: stir rice flour and icing sugar into the coconut milk and briefly bring to the boil, reduce heat and let cream thicken while constantly stirring (for about 10-15 minutes). When cake is ready, spread the cream over the top and let cool down for a few minutes.
  6. Decorate with remaining blueberries and refrigerate until served.
Recipe by piroggi at