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This is a simply brilliant recipe – it takes just 30 minutes to make and bake, and is perfect for when you crave bread. Enjoy it warm and crumbly straight from the oven. Makes 6 squares (serve 2 per person)


75g (3oz) polenta flour or cornmeal

75g (3oz) sesame seeds, finely ground

1 tbsp poppy seeds

1/2 tsp salt

3 tsp baking powder

1 dessertspoon coconut oil

1 large egg, beaten

150ml (1/4 pt) skimmed milk, soya milk or nut milk

1 tbsp sesame seeds, for sprinkling on top


1 Preheat the oven to 200C/400F/Gas mark 6. Line a baking tray (the mixture half fills one measuring 23cm x 32cm – don’t worry if it doesn’t fill the entire tin, it holds its shape well).

2 Mix the polenta or cornmeal with the ground sesame seeds, poppy seeds, salt and baking powder in a bowl.

3 Heat the coconut oil gently until melted then mix with the beaten egg and milk.

4 Stir the wet and dry ingredients together and pour into the prepared baking tray, smoothing out into a level, even shape.

5 Sprinkle sesame seeds on top and pop in the oven for 15 minutes, until the centre is firm and springy to the touch. Slice into six pieces and serve warm from the oven, or allow to cool on a wire rack and store in an airtight container (this is better eaten the day of or the day after cooking).


Cook’s notes

Gls per serving: 2 (for a 2 square serving)

Variations: experiment with different herbs and spices like chilli, Italian mixed herbs or chives

Allergy suitability: gluten, wheat, dairy, yeast free