During the winter months mandarins are sweet and tasty, and moist polenta cake is a great way to enjoy gluten-free baking. The sacral and solar plexus chakras are predominantly stimulated in this recipe, with the hint of thyme activating the heart and brow chakras – combining to help boost your creativity and centre of power.
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13 tbsp ground golden flaxseed
180ml extra-virgin olive oil, plus extra for greasing
120ml rice syrup
200g ground almonds
3 tsp baking powder
2 tbsp fresh thyme leaves, plus extra to decorate
6 large mandarins
1 Mix the flaxseed with 135ml of water and leave to swell for 10 minutes. Preheat the oven to 180ºC/gas mark
2 Mix 180ml of oil and ¾ of the rice syrup, then beat in the soaked flaxseeds. Stir in the almonds and fold in the polenta, baking powder and thyme. 3 Add the zest and juice of four of the mandarins and mix thoroughly. Add the remaining rice syrup if the mixture is too dry.
3. Grease a cake pan with olive oil.
4 Transfer the mixture to the cake pan. Peel and slice the two remaining mandarins and place the rounds on top of the cake.
5 Place in the centre of the preheated oven and bake for 1¼ hours. Remove the cake and cool on a wire rack. Decorate the top with thyme sprigs and chopped almonds.