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‘Coarse cornbread, with more of the coarse cornmeal flour in the mix.
From
Chapter 02 Grain Starchfit (C)LinkLink to the last 'Fine' version (Link) 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' |
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... 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 |
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... Washed Carrots and grate finely
(skin and all) Whisk together egg in a separate bowl with the oils then Skim
milk. Whisk together all flours, salt and baking powder in a separate bowl
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... Stir through the grated Carrot and
some Fresh Rosemary when combined
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... Pour into a non stick Baking dish.
Sprinkle over more Rosemary over the top before smoothing over. Sprinkle over
Sesame Seeds and Bake in 20 minutes
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Thank-you, don’t forget to follow and Share.
Some
More Post Links Below;
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