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‘Sweet spicy Cornbread baked with Currants and Sultanas, full of
Spice. Perfect sweet Gluten free bread which can also be cut into cubes, topped with PURE Coconut Cream as Cereal or hot with a knob of Organic Butter, baked like a cake and in 30 minutes. Only 30g of fat and in the whole loaf with only 1/4 cup of PURE Maple syrup to sweeten it all. Don't forget there’s more post Links at the end of this creation. Enjoy :D' From Chapter 06 Sweetgrain Starchfit (Link) |
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What I Used;
Oil Spray 'Rice Bran' (Link)
Rice Bran Oil
Maple syrup
Vanilla bean
Skim milk
Sultanas
Currants
Corn flour Masala
Medium Grind Cornmeal
Oatmeal Flour
Baking Flour
Eggs
Ground Cinnamon
Ground Nutmeg
Ground Ginger
Ground Clove
Cinnamon to sprinkle top
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| ... Combine Dry bowl - Corn flours, Oat flour and Baking powder |
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... Combine Wet bowl – Whisk eggs, add skim
milk, maple syrup to taste, vanilla, and a little Rice bran oil. Add wet to the
dry bowl and combine. Stir
through all the dried fruit and spices to taste
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... Spread to Non-stick Baking Stone-wear
that has been coated with rice bran oil spray. Pat and smooth down before
sprinkling over some more cinnamon. Bake in 35 minutes on moderate, in which
you'll find the bread will come away from edges when cooled down enough
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... Served up with pure Coconut Cream
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...Thank-you,
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Some
More Post Links Below;
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