It’s Recipe ReDux time again. The last for 2013. So we’re looking back and giving thanks. And moving forward with excitement, hence our theme: Good Luck Foods for the New Year. So are you feeling lucky? I am with this title. And let me explain why.
Lucky foods pop up in many cultures like soba noodles you slurp in long strands for longevity. To circular cakes, celebrating a year in full circle. But the scientist in me struggles between luck and probability. Sometimes I’m a believer. But sometimes I think you can craft your own good fortune, just by changing your attitude. Sort of like the “when life gives you lemons” motto. Or being crafty and lucky with the title of a post. If it just so happens to mention the leading diet craze of 2013. Bam. Hashtag baby.
And for double good, fingers crossed luck. I’ve popped in lucky 7 gold coins and used a circular tin. Can you see any lucky coins?
With a perfect little portion and a dollop of vanilla yogurt, you’re good-to-go, come gluten-free treat time. We’re off to carols by candlelight in the park tonight with my cake (after I’ve stuck the cut slice back together!). A sparkly night of community, family and friends. Follow along on Instagram.
Lemon Polenta Lucky Cake
Ingredients: 200g butter (several recipes use olive oil if you want to experiment); 200g fine / caster sugar; 200g almond meal; 100g polenta (fine is best but I only had coarse in the pantry and worked a treat); 1.5tsp gluten free baking powder; 3 eggs, lemon zest from 1-2 lemons.
Method: Cream the butter and sugar. Mix dry ingredients together in separate bowl. With continuous beating add a little dry mix, then 1 egg. Repeat until all eggs and dry mix incorporated. Add zest to your liking. Bake at 180degrees celsius in lined ring tin.
To Deanna, Regan and Serena – I feel so lucky being part of Redux. Thank you. And to fellow Reduxers and lovely readers I’m so grateful for daily connections with you. Have a wonderful Christmas or happy holiday – see you on the flipside next week or on insta throughout!
