Takes you back right? I know a family or two who might have had this as a staple for a bbq back in the day and so we’re here to say that CORN BREAD is making its way BACK to your table…yessssssssss!
One of the beautiful girls who works with me @nutrition4foodies whipped up this little number and it is my absolute pleasure to share with you. Vic has created this ripper of a recipe and included almond meal, besan flour, corn and coconut oil to make it an insanely nourishing gluten free, dairy free, sugar free loaf. We are tucking into it with soup, avo and eggs, topped with fresh tomato and herbs…you name it!
Corn : nature’s sweet vege…corn comes in all forms, and is can be GM (not always), so look out for labelling on the packaging/signage or organic corn to keep your health in good nick
Besan flour : ground chickpeas, rich in protein and fibre and gluten free
Almond meal : ground almonds, rich in essential fatty acids for heart, skin and brain health
Almond milk : blended almonds and water strained to produce a nut milk, great for those with dairy intolerance
GF: SF: DF: V
Makes 1 loaf
3 corn cobs, kernels removed
3/4 cup besan flour
1 1/4 cups almond meal
2 teaspoons baking powder (gluten and aluminium free)
1/3 cup coconut oil, melted
1 tablespoon rice malt syrup
1/2 cup almond milk
Pinch of sea salt
Preheat oven to 180 degrees and line a loaf tin with baking paper.
Combine the besan flour, almond meal, baking powder and salt in a large mixing bowl.
In a medium sized bowl whisk together the eggs, coconut oil and rice malt syrup.
Place 2/3 of the corn kernels into a food processer and process with the almond milk until smooth.
Pour into the mixing bowl with the other wet ingredients and stir to combine.
Combine the wet and dry ingredients and stir in the remaining whole corn kernels.
Pour into the lined baking tin and bake for approximately 50-60 minutes or until a skewer comes out clean.
Allow too cool in the tin for 10 minutes before transferring to a wire rack.
Cool completely before slicing.