A gluten free, vegan friendly corn bread recipe. Full of flavour and a perfect side to soups, broths and stews. From the book 'The Yogic kitchen' by Jody Vassallo.
Preheat the oven to 180°C. Grease and line the base and sides of 4 small loaf tins or a 20 x 10 cm loaf tin with baking paper.
Put the corn and 2 cups of water in a blender and blend until almost smooth. Transfer to a bowl, add the broccoli, salt, nutritional yeast, oil and polenta and mix well. Pour into the prepared tin and top with the sliced onion and broccolini tips.
Bake for 20–25 minutes for the small loaves or 50 minutes for the large loaf tin, until a skewer inserted in the centre comes out clean. Stand in the tin for 10 minutes, then turn out onto a wire rack. Thickly slice and serve warm or cold.
Warm slices in the toaster or in a preheated oven.
2 cups (200 g) frozen corn kernels, thawed 2 cups (200 g) grated broccoli stalks and florets 1 tsp Celtic sea salt 1 tsp nutritional yeast 2 tbsp organic extra-virgin olive oil 1 cup (190 g) organic fine polenta 1 small red onion, very thinly sliced 4 sprigs broccolini
SHORT DESCRIPTION
A gluten free, vegan friendly corn bread recipe. Full of flavour and a perfect side to soups, broths and stews. From the book 'The Yogic kitchen' by Jody Vassallo.
DESCRIPTION
Preheat the oven to 180°C. Grease and line the base and sides of 4 small loaf tins or a 20 x 10 cm loaf tin with baking paper.
Put the corn and 2 cups of water in a blender and blend until almost smooth. Transfer to a bowl, add the broccoli, salt, nutritional yeast, oil and polenta and mix well. Pour into the prepared tin and top with the sliced onion and broccolini tips.
Bake for 20–25 minutes for the small loaves or 50 minutes for the large loaf tin, until a skewer inserted in the centre comes out clean. Stand in the tin for 10 minutes, then turn out onto a wire rack. Thickly slice and serve warm or cold.
Warm slices in the toaster or in a preheated oven.
INGREDIENTS
2 cups (200 g) frozen corn kernels, thawed 2 cups (200 g) grated broccoli stalks and florets 1 tsp Celtic sea salt 1 tsp nutritional yeast 2 tbsp organic extra-virgin olive oil 1 cup (190 g) organic fine polenta 1 small red onion, very thinly sliced 4 sprigs broccolini
Method
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