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CASHEW AND HERB CORN BREAD

If you want to eat a little of everything this Thanksgiving, you should, because it is Thanksgiving after all. Just try to choose dishes that are lower in GL. For example, instead of a heavy, doughy warm white bread with cheeses as a starter, try this delicious corn bread with hummus or guacamole.

Corn Bread is a good gluten- free alternative to wheat bread, which can be hard to digest – especially when you are filling your plate with turkey and other deliciously festive foods. The nuts also increase the protein content of the bread which helps to keep the GL of the bread low, to leave you fuller for longer. You can even serve this bread as starter, delicious with hummus and guacamole or a salad. If you have any leftovers, they can be frozen.

Serves 12:

150g fine corn meal or polenta

15g 0f unroasted, unsalted cashew nuts, ground

1 tbsp Mediterranean mixed dried herbs or Italian seasoning

1tsp sea salt

4 tsp. baking powder

225 ml milk or unsweetened non-dairy milk such as oat or rice milk

3 medium free-range or organic eggs

5 tbsp milk or medium olive oil

  1. Preheat the oven to 200’C. Line a baking tray of about 20cm x 30cm in size with baking paper
  2. Place the corn meal, ground cashews, herbs and salt into a mixing bowl and sieve the baking powder on top. Stir to mix thoroughly.
  3. Stir the milk, eggs and oil together in a bowl or jug and pout into the dry ingredients, stirring to form a loose dough.
  4. Pour onto the prepared baking tray and bake for 25 minutes, until golden on top and firm to the touch. Cool on a wire rack then cut into squares and store in an airtight container.