 |
‘Cornbread, Fine, Golden and butterish,
low fat, soft as a feather,
crunchy shelled corn bread. With shreds of carrot and sprinkles of rosemary. Delightful hot, in the morning with a knob of Organic Butter. Baked like a cake and in 30 minutes. Only 30g of fat in the whole loaf. Sprinkled with crunchy sesame seeds and made with oat and fine/coarse maize flours. Don’t forget there’s more post Links at the end of this creation. Enjoy :D'
From Chapter 02 Grain Starchfit (C)Link
|
 |
... What I Used;
Corn flour Masala
Medium Grind Cornmeal
Oatmeal Flour
Baking Flour
Eggs
Rice Bran Oil
Extra Virgin Olive Oil
Skim Milk
Sea salt
Fresh Rosemary
Grated Carrot
Sesame Seeds
|
 |
| ... Sleepy bones |
 |
... Washed Carrots and grate finely
(skin and all) Whisk together all flours, salt and baking powder in a bowl
|
 |
... Whisk together egg in a separate bowl with the oils then Skim
milk
|
 |
| ... Stir through the grated Carrot and some Fresh Rosemary when combined. Pour into a non stick Baking dish |
 |
... Pat down and smooth over. Sprinkle
over more Rosemary over the top before smoothing over. Sprinkle over Sesame
Seeds
|
 |
| ... Bake in 20 minutes |
 |
| ... Stored away |
 |
...
Thank-you, don’t forget to follow and Share.
Some
More Post Links Below;
|
 Coming |
Coming |
Coming |
