Orange-ginger polenta cake from The Plant-Based Anti-Inflammatory Cookbook: Delicious Whole-Food Recipes to Reduce Inflammation and Promote Health (page 233) by Linda Tyler
- almond flour
- baking powder
- Show all ingredients...
- Serves : 1 (9-inch) round cake or 2 (8-inch) round layers
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EYB Comments
Can substitute vanilla plant-based yogurt or nondairy milk for plain plant-based yogurt, cornmeal for polenta, and well-ground almonds for almond flour.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Ginger-infused cream topping
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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