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    3 days ago by brownpapernutrition Think it's time we crank Moroccan flavours a bit more folks - it's leading into that time of year for yummy warming spices and the combos are heavenly - turmeric, cinnamon, ginger, cumin, cori, chilli, bit of clove. I tend to buy a premade spice mix to use but you could make it up yourself if you have them all on hand, just ready made obviously makes whipping together a yummy tray bake like this bad boy a little faster! If you're new to eating more  #plantbased  then spices are going to be your best mate, go buy a few
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CORN BREAD

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

CORN BREAD

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)
3 eggs
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.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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