Perfect Eggless Banana & Chocolate Cake

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Chocolate; she is your best mate when you are feeling down, or so you think.  You decide to indulge in a chocolate feast by baking a cake, but to your very dismay you realise that you have run out of dark chocolate.  You are also expecting guests tonight and your plans for producing the perfect indulgent dessert is suddenly tainted and there is absolutely no time to rush out to the shops for dark chocolate...  Where on earth are you going to find a milk, egg, wheat and soy free chocolate cake recipe now I wonder?

Relax, this is an excellent choice requiring only a few ingredients.  This is quite a dense cake and is very rich in flavour.  You will only need to serve a thin slice.  It could be really delicious when accompanied with a dairy free fruity sorbet.  Heaven.


INGREDIENTS
250ml water
200g soft brown sugar
75g dark brown muscovado sugar
125g dairy free margarine
35g cocoa powder
1 teaspoon wheat & gluten free baking powder
225g gluten free self raising flour
3 tablespoons ground almonds 
2 medium ripe bananas, mashed
1 teaspoon egg replacer + 1 tablespoon nut milk

FOR THE GANACHE
45g dairy free margarine
50g caster sugar
40ml water
80g icing sugar
18g cocoa powder


DIRECTIONS

1. Preheat your oven to 180 ºC.  Grease a round baking tray and set aside.
2. In a saucepan add the water, sugars, cocoa powder and baking powder.  Allow to simmer over a low heat.  This should take only 5 minutes.  Set aside and allow to cool until warm.
3. In a large bowl, mix the mashed bananas with the gluten free flour.  Next add the egg replacer mixed with a tablespoon of nut milk.
4. When the chocolate solution is warm to touch, pour into the flour mixture and beat to create a smooth runny texture.
5. Pour into your greased baking tray and bake in the oven for 40 - 45 minutes or until a skewer comes out clean.
6. To prepare the ganache, in a separate saucepan place the margarine, caster sugar and water and allow to simmer.  
7. Sift the cocoa powder and icing sugar then add to the saucepan.  Mix well.
8. Allow to cool, cover and place in the refrigerator for up to 20 minutes.  
9. When the glace is firm enough, beat it with a wooden spoon to soften a bit then coat the cake generously.

Serves - 8 - 10 slices

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Mediterranean Smoked Haddock & Gammon Steak With Sweet Potato

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Boost your anti-aging potential with this gorgeous Mediterranean inspired smoked haddock dish.  This heart healthy meal is so good for you because it combines lovely monounsaturated fats from olive oil, whilst boasting a modest amount of omega-3 fatty acids from the delicately flavoured haddock.  For further information on the benefits of fish read A Fishy Bite - Eat It For Youthful Skin.

I was keen to dress this recipe up so that you also had the option of using this for a saturday lunch party.  This is perfect for such occasions as the recipe is quick and easy, which means that besides being a 'healthy' host, you also get to be the perfect host by actually engaging with your guests in conversation instead of lathering up a mountain of dishes.

After last night's post Are You A Sugar Addict? I was keen to advocate carbohydrates with a low glycaemic index and hence why I chose both sweet potato and basmati rice for this dish.  By using smoked fish and ham, there was no need to use stock for this recipe.


INGREDIENTS

1 tablespoon olive oil
2 small red onions, cut into thin wedges
650g sweet potato, peeled and diced into 1 inch cubes
1 large courgette, sliced then cut into quarters
1 1/2 cups basmati rice
1 cup Italian wine
2 cups water
350g smoked haddock fillets
120g smoked gammon steak, chopped into small pieces
1 tablespoon spring onions, sliced into fine rings


DIRECTIONS

1. Heat a tablespoon of the olive oil in a large saucepan, then add the red onions.  Cook over a low flame and allow the onions to soften.
2. Add the sweet potato and courgettes and cook for a further 5 minutes.
3. Now add the rice and allow to be coated in the oil.
4. Next add 1 cup of water and allow to simmer.  As the water begins to get absorbed, pour in the wine.
5. Add the gammon pieces and add the haddock fillets on top of the rice.
6. Cover and cook for 10 minutes.
7. If you need further water to cook the rice, add the final cup of water.
8. The meal is ready when all of the water has been absorbed by the rice.
9. This is optional, but if you are not requiring a milk free meal, stir in 1 - 2 tablespoons of mascarpone before serving.  

This meal is delicious with a salad inclusive of tomatoes, cucumbers and salad leaves.

Recommended reading:

• How To Beat The Monday Blues And More On A Mediterranean Diet
• Weekend Party Food & Cocktails

Enjoy this Meditarranean themed Monday dinner meal idea.  What do you enjoy eating on Monday nights in?  Do comment below, I love hearing from you!

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Quinoa & Chocolate Chip Cookies

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Quinoa is an excellent addition to a vegetarian diet.  This grain provides indispensible amino acids (simple form of proteins) similar to those found in meat.  Most plant foods do not contain the full sequence of essential amino acids and hence why it is recommended to eat a variety of vegetables, fruit and grains.  For example, pairing of sweet corn and tomato or apple and coconut improve the amino acid intake for that particular meal.

To reap the benefits of all that Mother Nature has to offer, eat a variety of fruit, vegetables and grains.  This ensures that your diet is rich in vitamins, minerals and the different variety of essential amino acids found in plant foods.

Quinoa is superior in that it does contain the full complement of essential amino acids.  Although the amino acid composition is influenced by both environmental and climatic factors, it is still a good source of protein. 

Another reason to love quinoa is that it is naturally gluten and wheat free.  It can be used very much like rice for stuffing vegetables or in salads to add a wonderful nutty texture.

Add it in small amounts to baking and your cakes and biscuits will still retain its silky texture. 

To tackle your baking dilemmas and add a bit of spark in your kitchen, bake cookies with quinoa for the child on a wheat or gluten free diet.  I was so excited to discover a recipe for quinoa cookies in a magazine that I knew that I just had to try it after adjusting for eggs and soy of course.

Purple Tip: If you need to exclude milk as well as egg, wheat, gluten and soy, then use dark chocolate chips only.

These cookies also need to eaten straight away.  Unlike milk, egg, wheat & soy free cakes, biscuits don't appear to hold their shape for over a day.

Quinoa & Chocolate Chip Cookies

INGREDIENTS

60g quinoa

60g coarse polenta 

100g rice flour

125g soft brown sugar

3/4 tsp wheat & gluten free baking powder

1/2 tsp bicarbonate of soda

1 tsp ground cinnamon

85ml olive oil

1 tsp vanilla essence

1 tsp egg replacer

50g dark chocolate pieces

50g milk chocolate with hazlenut pieces

DIRECTIONS

1. In a large bowl, mix flours, sugar, baking powder, bicarbonate of soda, cinnamon and a pinch of salt.
2. Measure the oil in a jug, vanilla essence add egg replacer and 3 tablespoons of water.  Mix well.
3. Pour the mixture into the dry ingredients, mix and chill in the fridge for 30 minutes.
4. Preheat the oven to 180ºC.  On a baking tray, add 1 tablespoon of the mixture for each cookie.  Sprinkle the chocolate chips.
5. Bake in the oven for 15 minutes.
6. Leave to cool and then enjoy a biscuit, over a cup of tea.

Zesty Orange & Mango Breakfast Muffins

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Oats, orange juice, orange zest, mango puree and a sprinkle of mixed spice will turn muffins from a treat food to an everyday incredibly low fat breakfast muffin.

This delicious breakfast option at 89 calories per muffin have only a gram of fat.  They are breakfast muffins after all, therefore there is very little added sugar.  If you prefer, I recommend serving these with a dollop of Greek yoghurt and a sprinkling of soft brown sugar.  Breakfast is served!

INGREDIENTS

1 cup jumbo oats
1 cup semi-skimmed milk
1 heaped teaspoon egg replacer
Pinch of xanthum gum (less than 1/4 teaspoon)
1/2 cup mango puree
Zest of 1 orange

1/2 cup fine polenta flour
1/2 cup plain gluten free flour
1/4 cup sugar
21/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon mixed spice

1/2 teaspoon almond essence



DIRECTIONS

1. Preheat the oven to 220ºC.
2. In a small bowl, mix the oats, milk, egg replacer, xanthum gum, mango puree and orange zest.  Allow to soak for 10 minutes.
3. In a separate bowl, mix the flours and remaining ingredients (except for the almond essence).
4. Gradually mix the dry ingredients with the oat and milk mixture.
5. Finally add almond essence, mix well and portion into 12 muffin cases.
6. Bake for 15 minutes or until a skewer comes out clean.

Yield = 12 muffins

Nutrition information = 89 calories per muffin, 1g fat (10% fat), 17g carbohydrate, 2g protein

These breakfast muffins are wheat, gluten, egg and soy free.  They are not milk free, but you can substitute the milk with almond milk.

To lower the fat content of these muffins, try baking with skimmed milk.

What do you think lovely readers?  Please do comment below, I love hearing from you!


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Aromatic Mediterranean Chicken And Courgette Rice With Parsley and Smoked Paprika

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So it's moody Monday but as luck may have it, you could opt for a boost in mood with this delicious Mediterranean themed hearty meal.  I missed the last rays of sun to capture a lovely photo, but this dish really is bursting with flavour.  You will adore the fragrant fresh herbs and delicately smoked paprika.  This can be food for friends too and is absolutely very easy to prepare.

Mediterranean meals are delicious but heart loving too.  To find out more see How To Beat The Monday Blues & More On A Mediterranean Diet.  Some of you have requested quick and easy recipes and I think we can definitely add this to A Busy Mum's Guide To Supper.

INGREDIENTS

475g chicken thighs or breast, cut into pieces

1 tablespoon sundried tomato infused olive oil (I reserved oil from the sundried tomato jar)

1 medium red onion, sliced

1 red bell pepper, sliced

1/2 large courgette sliced into rings

3 garlic cloves, finely chopped

225ml basmati rice

70g sundried tomatoes in olive oil

1 level teaspoon smoked paprika

1 level teaspoon Herbes de Provence

450ml water

2 tablespoons chopped parsley

1 tablespoon chopped basil

DIRECTIONS

1. Season the chicken pieces with salt and pepper.

2. Heat a large saucepan.  When the pan is hot, add the chicken pieces.  Chicken thighs do contain fat within its flesh, you will therefore not need to add any fats for frying.  However, if using pieces of breast, you may then need to add oil to the pan to fry the chicken pieces.  Cook until golden brown on both sides.  Remove and set aside.

3. Add a tablespoon of the sundried tomato infused olive oil to the pan.  Add onions, bell pepper and courgette.  Stir fry for at least five minutes.  

4. Then add garlic and once this turns golden brown, add the basmati rice and sundried tomatoes, ensuring that every grain of rice gets coated with the oil.

5. Add the smoked paprika and herbes de provence, stir, then add 450ml water.  Allow to simmer, add the chicken pieces and cover for approximately 15 minutes or until the rice is cooked through.

6. Before serving, stir in the chopped parsley and basil.  

This recipe serves 3 people.

Nutrition profile (per serve): 472 calories, 49g carbohydrate, 13g fat, 35g protein.

This recipe has been analysed and entered into the database of 'MyFitnessPal'.

A delicious meal in the pot, you will not need anything else to accompany this dish.

If you enjoyed this recipe, why not SHARE the purple love with a TWEET or a LIKE on facebook?  Thank you so much!

Do comment below, I read all of your comments as I do love hearing from you.

Autumn Plum Tart With Cinnamon Sugar

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This is the most beautiful September that I can remember in London.  It's bright and sunny during the day, whilst crisp and chilly during the nights.  As Autumn draws near, a delicious summery dessert is in order to make the most of what's left of our English sun.

You may also find that if you bake this during the day, you'll end up eating a rather large chunk of the tart for lunch.  This will fuel a 9K run quite nicely!  I was surprised at how good it tasted, I simply could not resist digging in.

I wanted to create the pastry myself with oats and polenta flour, as I have a rather large bag of the latter in the cupboard.  I love Scottish oats so this was the perfect choice for the base.  I used soured cream, thus this tart is not milk free.  I am so sorry about that, but you'll be happy to know that it is egg, wheat, gluten and soy free.  If you need to avoid milk, but not soy, then try substituting the soured cream with soy yoghurt.  It may just do the trick.

The best news? - It's low in fat at 4.8% fat.  It's a great way of incorporating fruit too.  I know that you'll love it, as the Frenchman described it as 'excellent'.  Now that is a compliment as he's very very honest with me!

INGREDIENTS                                                               

Pastry:
100g polenta flour
75g large oats
Pinch of salt
40g butter


Binder:
1/2 teaspoon xanthum gum
3 tablespoons semi-skimmed milk
2 tablespoons cold water


Filling:
600g dessert plums
275ml soured cream
60g mashed banana
30g dark brown muscovado sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon mixed spice


Cinnamon sugar:
2 teaspoons ground cinnamon
3 teaspoons golden caster sugar


DIRECTIONS

1. Preheat the oven to 200ºC.
2. Add polenta flour, oats and salt into a large mixing bowl.  Cut the butter into small cubes and using your finger tips, gently rub the pieces of fat into the flour.
3. Next prepare your binder by dissolving the xanthum gum in milk and water.  It's quite difficult to dissolve so give it a good stir, then pour into the pastry mixture.
4. You may have a crumbly mixture but as you knead the milky mixture into the dough, using your hands you will be able to create a lovely smooth ball of dough.  If there are still bits in the bowl, then add a little bit more milk.
5. Wrap the ball in cling film and pop it in the fridge for 30 minutes.
6.Whilst the dough is resting, prepare your filling.  Remove the stones from the plums and slice them in half.  Mix the soured cream with the mashed banana, muscovado sugar and the spices.  
Note - I froze my banana overnight and then defrosted before using.  This is not an essential step.
7. Now press the pastry into a flan tin.  It may crumble but don't panic, be very gentle and press it so that it covers the entire tin.
8. Pour the filling into the flan tin and bake for 20 minutes.
9. Arrange the plums over the tart, sprinkle the cinnamon sugar and bake for a further 20 minutes.  When the plum tart appears to be almost done, cook for a further 5 - 10 minutes at 230ºC.  
10. Allow to cool completely before serving.  If you have any remaining cinnamon sugar, sprinkle this on top before serving.  This would be lovely with yoghurt.

Yield = 8 slices

Nutrition Profile: Each slice provides 231kcal, 30g carbohydrates, 11g fat, 4g protein.  This recipe has also been loaded on My Fitness Pal - Autumn Plum Tart With Cinnamon Sugar By A Light Perspective.

What do you think lovely readers?  Hope you enjoy this gorgeous fruity autumn dessert.  Do comment below, I absolutely love hearing from you.


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Party Mojito Cupcake Gourmet Style With Xanthum Gum

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Welcome to weekly Weekend party with A Light Perspective.  Last week, we explored BBQ Smoke Off Healthy Style.  It's worth a look, as I have a lovely guacamole recipe here which the guests absolutely adored.  Previous to that, we discussed How To Host An Italian Themed Party.  Pop by next weekend for a French themed article I'm sure, as the Frenchman's parents will be visiting.

But let's get on with today's awesome mojito cupcake recipe.  The recipe is not mine, I was inspired by Hummingbird ofcourse.  I tweaked it slightly to suit a milk, egg, wheat and soy free diet.  After all, why should one following this exclusion diet miss out on fabulous party food recipe ideas, right?

I had so much fun making this and so will you.  The recipe contains rum, so needless to day, this will not be suitable for children.  If you are hosting with children, skip the rum and use lime juice instead.

Try not to forgo the frosting in an attempt to save calories.  Stick to a whole cupcake and you'll be just fine.  The cake mix itself is quite 'light' I thought and so the frosting really does dress it up for a red carpet event.  Have fun and remember, you can tweak the ingredients if you do not need to exclude all of the allergens listed (milk, egg, wheat, gluten or soy).

INGREDIENTS

Sponge
100ml white rum
170g caster sugar
40g milk & soy free margarine
120g gluten & wheat free flour
1/4 teaspoon salt
11/2 teaspoon baking powder
1 1/2 teaspoon finely grated lime zest
1 teaspoon finely grated lemon zest
1 tablespoon finely chopped mint
1/4 teaspoon xanthum gum
120ml rice milk
1/2 teaspoon vanilla essence

Frosting:
40g milk & soy free margarine
65g icing sugar
Remainder of zest from 1 lime
Remainder of zest from 1 lemon
Juice of 1/2 lime

Baking tray with muffin holes









DIRECTIONS

1. Preheat oven to 170º C.
2. In a small saucepan, bring the white rum and 30g of the sugar to boil.  Allow to reduce by half then set aside.  You will not need this again until the cupcakes are baked.
3. Beat the margarine, flour, salt, baking powder, lime and lemon zest, mint and remainder of sugar.  It will form a crumb like consistency.
4. Mix the remainder of the of the ingredients for the sponge in a jug.  Pour the liquid ingredients into the flour mixture (except for the rum) and mix on low speed if using an electric beater.  
5. Spoon the batter into the muffin holes.  I had enough for 11 cupcakes.
6. Bake for 15 minutes or until the cupcakes are light golden brown on top and springy to touch.
7. Whilst the cupcakes are still warm, spoon half the rum reduction over each cake, then leave to cool completely before frosting.
8. For the frosting, mix the margarine, icing sugar, lemon and lime zest on a low speed until combined.  Then add the remainder of the rum reduction and mix well.  If the mixture is very runny, consider adding 1/4 teaspoon of the xanthum gum.
9. Add the frosting onto the cupcakes and decorate with any remaining zest of lime and lemon that you may have.


Enjoy, this really is a delightful and FUN recipe!  Until next weekend's party themed recipe..

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Under The Sun: Grown Up Mediterranean Inspired Salad

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It's been absolutely beautiful today!  The glorious sun is out and I feel like I am under the Mediterranean sun.  A little far fetched perhaps, but I am feeling inspired and refreshed after a healthy dose of natural vitamin D.  

The beach may be the perfect place to lap up the sun, but if you live in London like me, the park may be the closest that you will get to nature.  Days like today, you may decide to celebrate with an easy salad.  Sensible option too if you've got salad ingredients that have yet to be used up in your fridge!  

There really is nothing quite so delicious as a statement salad.  The salad that screams health, vitamins and minerals, a bit of fibre, heart loving fats, calcium and the list really is endless.

So let's get started.  For me, deep red vitamin C loaded tomatoes still on its vine called out my name so that settled it, a salad was definitely going to be my single most desired object for the day.  Well, until I fall in love with the next best thing of course.

Colourful salad ingredients such as tomatoes or juicy sun dried tomatoes drenched in olive oil can unite even the most sorry looking salad greens that have been waiting patiently to be used up.

For this effortless salad recipe, I used baby spinach which I love (and I felt that I should anyway as I found a rather large unopened bag! Oops, I'd forgotten about it).  


Ingredients
Large handful of baby spinach
1 buffalo mozzarella, diced 
2 - 3 large deep red tomatoes, quartered (or smaller)
5 sundried tomatoes, halved
1/2 avocado, sliced
1 tablespoon nuts 
Freshly cracked black pepper


Method
In a large bowl assemble all of the above ingredients together.  Use 1 - 2 tablespoons of the olive oil from the jar that the sun dried tomatoes were preserved in and drizzle over the salad.  

Serve straight from the bowl with wholegrain breads. I used cashew nuts today but walnuts could be another useful choice for essential fats.  

For a further colour jolt, consider adding red onions and orange peppers.  

For more information on Mediterranean Diets see How To Beat The Monday Blues On A Mediterranean Diet.

Now all I need is the sun to linger, sea and sand.  Enjoy your weekend lovely readers!

Smoking Hot Prawns With Coriander

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You really can't go wrong with this easy starter!  If anything, you'll be absolutely smoking hot with this naturally milk, egg, wheat and soy free meal deal.

Ingredients

200g large raw prawns (preferably with tails intact)

1 teaspoon olive oil

1/2 teaspoon chopped coriander (cilantro)

1 teaspoon Worcestershire sauce*

1/4 rounded teaspoon smoked paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon sugar

Pinch of salt

2 garlic cloves, chopped 

*contains malt extract from barley (although wheat free, this is not considered gluten free for children with Coeliac disease).



Methods
Mix all ingredients together with the prawns.  Marinate in the fridge for 30 minutes or longer if you can.  Heat a saucepan or wok, throw in the marinated prawns and cook on high for a few minutes.  The prawns are cooked when they turn a lovely pink.  Now all that's left to do is to dig in!


What do you think?

Cherry-O-Olympics: Cherry Cake Adlington?

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Outstanding performance by Becky Adlington on her bronze!  Simply loving the team spirit exuding from the French.  Congratulations to them for securing their gold medal in the pool tonight.  

Wouldn’t you say that the first thing that you notice about athletes is their confidence and air of determination teamed with a winning streak?  It’s an insanely desirable trait.  I am sure that I am not alone in saying that I feel incredibly inspired by our athletes.  Such a talented group of people; yet it’s not just talent that got them where they are today.  Hard work, dedication and of course winning nutrition fuel them towards that winning medal.

Besides enjoying the lovely commentaries by Ian Thorpe, I certainly loved my friend’s comment ‘I feel a six pack coming already – magic!’

I am delighted that you are stimulated and inspired from this Olympic glory.  This brings me nicely to the topic of cherries.  I stumbled across an article on cherries in the Journal Of The International Society of Sports Nutrition.  It has been suggested that tart cherries which are rich in antioxidants and anti-inflammatory properties, may have a protective effect to reduce muscle damage and pain during strenuous exercise.  

This study trialled tart cherry juice in fifty-four healthy runners and concluded that drinking tart cherry juice for 7 days prior to and during strenuous running event can minimise pain after a run.  This is a very small study, but it’s interesting.  Nevertheless, eating cherries adds another purplish red goodness in your diet and variety is the key to any successful nutritionally balanced diet.

If you love cherries desperately, then tart cherries or not, you could either enjoy this stone fruit as a snack on its own, or in baking.  Cherry cakes could make a delicious snack pre-exercise or as a lunch box item for a child needing the extra calories.  If you are watching your weight, go for the ‘French-like' portion sizes, which are basically just – tiny.

This cherry cake is inspired by Delia Smith's number.  To view the original recipe see Delia's Old Fashioned Cherry Cake.  Here is my recipe suggestion for a milk, egg, wheat and soy free  version!

Ingredients

200g Pure margarine 

200g brown sugar

1 large banana mashed

160g gluten free self-raising flour

40g polenta flour

1/2 teaspoon baking powder

100g glaced cherries, halved

120g fresh cherries, stoned and halved

50g ground almonds

10 - 12 tablespoons semi-skimmed milk (or use almond milk for a milk free diet)

Method

1. Pre-heat the oven to 180ºC.

2. Cream the margarine and sugar together.  Add in the mashed banana.  Mix well.

3. After sifting the flour and baking powder, fold this into the mixture.

4. Add the cherries and ground almonds.  Now add the milk but only use as much as you need to create a smooth mixture.

5. Pour into a baking tin and bake for 50 minutes, then for a further 20-30 minutes covered in foil.

To store, you could slice this into individual portions, wrap in cling film and store in the fridge.

Lovely readers, how do you enjoy cherries?  Do comment below, I love and read all of your comments!

High Energy Lemon & Almond Polenta Cake

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This is no ordinary cake.  In fact, this is so energy dense and rich in calories and sugar that I need to take a break from baking for the blog!  After all, whatever I bake, I end up eating.


The good news is that this is excellent for an individual with high energy requirements.  Or perhaps your child is following an exclusion diet but can do with the extra calories.


Consisting of polenta, this gorgeous energetic cake is also wheat, gluten, milk and soy free.  I did throw an egg in it so this is not egg free.  


I was very impatient and turned the cake over after only 10 minutes of cool time.  Oops - alas I also did not line the tin with any extra margarine (like as if the cake needed any extra fats), so the cake stuck to the tin (but really, no surprises there)!  I would wait till the cake cools completely before cutting.  


At first, I wasn't sure if I liked it as it was very sweet and lemony.  Once I had stored it in the fridge and then re-tasted, we all thought it was quite delicious.  A lovely grainy but sweet crumb, thanks to the polenta and sugar.


Ingredients
250g margarine (milk free)
230g demerara sugar
1 egg
1 medium banana, mashed
100g polenta flour
160g polenta
100g ground almonds
Rind of 1 small lemon


Methods
1. Preheat your oven to 200ºC.
2. Cream the sugar and margarine.  
3. Next beat in one egg and the mashed banana.
4. Add the flours and ground almonds, one at a time, mixing well.
5. Add the rind of one small lemon and squeeze in the juice into the mixture.
6. Pour into a baking tin, bake at 200ºC for 10 minutes, then cook further for 30 minutes at 180ºC.


Enjoy and remember, this is high in fat and sugar.  Treat this like a 'treat' food or enjoy if your child or you require a high energy diet.  Otherwise, just look and admire.


For benefits of polenta see The World's Sexiest Carb - Italian Polenta.