Fig & Pistachio Skillet Cake
Prep: 10 minutes
Cook: 20 minutes
Ingredients
-
75g instant polenta
-
75g gluten-free plain flour
-
50g Natvia natural sweetener
-
1 egg
-
200ml almond milk
-
A few drops of pistachio flavouring
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2 tablespoons melted coconut oil
-
4 fresh figs, sliced in half
-
Chopped pistachios
Method
- 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.
