Make sure you use clean, simple ingredients for this delicious breakfast or snack option. Choose peanut butter and jam without added sugars or preservatives. This protein-packed rice cake is both sweet and satisfying.
1 apple sliced and cored
2 Tbsp peanut butter, almond butter, or sunflower butter
Mini chocolate chips — dairy-free, gluten-free, vegan and non-GMO options are available, such as Enjoy Life brand.
Preheat oven to 400 degrees F. Line a metal baking sheet with parchment paper or foil (if using foil, spray lightly with nonstick cooking spray). Set aside.
Slice zucchini into thin (about ⅛-¼”) slices.
Pour vegetable broth into a pot, add all spices, sea salt, and pepper and bring to a boil.
Slowly add the cornmeal and whisk constantly to prevent lumps. Cook for about 5 minutes on low heat, then turn off the heat.
Pour the polenta into a baking dish, lined with parchment paper. I used a 9-inch square pan. Put the pan into the fridge for about 1 hour to set.