Makes 6 muffins or one 9-inch round cake
1 cup polenta
¾ cup hazelnut meal (or almond meal)
¼ cup plus 2 tablespoons chopped roasted hazelnuts, divided
1 teaspoon baking powder
½ teaspoon sea salt
1/3 c roasted hazelnut oil (or olive oil)
½ cup honey
1/3 c almond yogurt (plain, low fat Almond Dream works well)
2 tablespoons ground flax seeds whisked together with 6 tablespoons of water
Preheat the oven to 325 degrees. Line a muffin pan with paper liners and coat the liners with oil. Alternatively, line a 9-inch cake pan with parchment paper, and coat the sides and parchment with oil.
In a mixing bowl, whisk together the polenta, hazelnut meal, ¼ cup of the hazelnuts, baking powder and salt.
In another mixing bowl, whisk together the oil, honey, flax mixture and yogurt.
Pour the dry ingredients into the wet and mix to combine.
Fill each muffin liner 2/3 to ¾ full with batter, top with remaining hazelnuts, and bake until a wooden pick or skewer inserted into the center of the cake comes out clean, about 20 minutes. Alternatively, transfer the batter to the cake pan, top with remaining hazelnuts, and bake until golden and a wooden pick or skewer inserted into the center of the cake comes out clean, about 25 minutes.
Let cool completely on a rack before running a knife around the perimeter and serving.