Blueberry, lemon and polenta loaf

Blueberry, lemon and polenta loaf

What you need:

3 eggs

1/3 cup rice bran oil

1 large lemon, juice + zest

1 tsp vanilla extract

1 1/3 cups gluten free self-raising flour

2/3 cup almond flour

2/3 cup quick cook polenta

2 tsp baking powder

Pinch of salt

1 1/2 cups of blueberries

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What to do:

Preheat oven to 150

Grease a loaf tin 

Whisk together eggs, oil, sugar, vanilla extract, lemon and zest

Combine flours, polenta, baking powder and salt

Mix together dry and wet ingredients until well combined

Spoon half of the batter into the loaf tin, add half of the blueberries and spoon remainder of batter then sprinkle with remaining blueberries

Place in oven to cook for 45-55 minutes or until cooked through

Remove from tin and cool on baking rack before cutting