Fig & Pistachio Skillet Cake
Prep: 10 minutes
Cook: 20 minutes
75g instant polenta
75g gluten-free plain flour
50g Natvia natural sweetener
200ml almond milk
A few drops of pistachio flavouring
2 tablespoons melted coconut oil
4 fresh figs, sliced in half
- Preheat the oven to 180 degrees C and lightly grease a medium-sized skillet pan.
- Mix together the polenta, flour and Natvia in a bowl.
- Whisk together the egg, milk, pistachio flavouring and coconut oil then pour into the dry ingredients and mix to combine.
- Pour this into the pan then arrange the fig slices on top, cut side up. Bake for 15-20 minutes until golden and firm to the touch. Sprinkle with pistachios and serve warm or cold.