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Polenta “French Toast”

  • by healthyhome
  • in Breakfasts · Vegan
  • — 28 Mar, 2013
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I have many clients with either coeliac disease, an autoimmune condition where they can’t eat gluten, or who are on a low FODMAP diet (to reduce IBS symptoms) where they have to avoid wheat, barley and rye due to fructans that they don’t digest well.  So I am always looking for new exciting wheat or gluten free recipes to share with them.
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I first saw this idea on the Martha Stewart website several months ago
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When we had some left over polenta from Monday night’s polenta stacks, I knew I had to make it
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It was super-quick to make and absolutely delicious!
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Polenta French Toast (gluten free and low FODMAP)

Serves 2
2 teaspoons extra virgin olive oil
2 squares of cooked polenta, each cut diagonally to make 2 triangles
1/2 cup frozen blueberries
1/2 cup frozen raspberries
2 tablespoons pure maple syrup
1 cup of your favorite yoghurt* (low fat, lactose free or soy) – my favourites are Barambah organic or 5am honey & cinnamon yoghurt
Directions:
  1. Heat a frying pan over medium heat.  When hot, add oil and polenta triangles.
  2. Meanwhile put blueberries, raspberries and maple syrup into a small ceramic dish.  Microwave on full for 1 1/2 minutes.
  3. After 2-3 minutes, turn polenta over.  It should be a lovely golden brown colour on the cooked side.  Cook for a further 2-3 minutes until browned.  When done, remove from pan and place on absorbent paper.
  4. On each of 2 large serving plates, stack 2 polenta triangles on top of eachother.  Top with berry compote and dollop with yoghurt.
  5. Eat immediately
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*Note:
– for low FODMAP use plain lactose free yoghurt
– vegan – use soy yoghurt
Per Serve (with a 2% fat yoghurt): 1333kJ or 317 calories; P 10g Fat 5g SFat 0.8g CHO 54g Fibre 3g
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Tags: blueberriescornmealfrench toastgluten freelow fatlow FODMAPslow GIlow saturated fatpolentaquick and easyraspberriesveganwheat freeyoghurt

0 Comments

  1. Baked Polenta Pudding with Apples and Sultanas | the healthy home cafe says:
    July 29, 2013 at 9:46 pm

    […] to set, then cut into pieces and baked, grilled or fried (see my recipes for Polenta Stacks and Polenta French Toast).  However cornmeal can be adapted in so many different ways, as you will see in this delicious […]

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