And so it begins! With
I thought a great place to start would be comfort food as I’m very much in the need of some comforting. The weather is getting pretty chilly at night but besides that I have been put on a severely restricted diet by my naturopath. I’m currently having an allergic reaction to some sort of food or foods and have had to cut what feels like everything out to solve the mystery.
Now cutting out foods I can handle, especially since I’ve experimented with alternative ingredients and have been eating mainly gluten and lactose free already, but what I am really struggling with is the ban on garlic, chilli and spices! Oh my!
Although my over indulgence of these delicious flavours could be what has landed me in this digestive system dilemma in the first place, life without these things seems ceritifiably dull but I will persist in the hopes that we will be reunited very soon.
So when I checked the ingredients for this cornbread I was delighted to see I could still partake albeit without the cayenne pepper I usually add but that’s no biggie right?
So this recipe is fairly easy to tweak if you want to change the flours, make it vegan, non vegan etc. This is how I usually make it.
- 1 Cup Cornmeal or Polenta
- 3/4 Cup Amaranth Flour
- 1/2 Cup Tapioca Flour
- 1/4 Cup Brown Rice Syrup
- 1/2 Cup Rice Bran Oil
- 1 Cup Warm Water
- 1 tbs Egg Replacer – mixed with 2 tbs water
- 1 tsp Guar Gum
- 1 tsp Sea Salt
- 1 tsp Bicarb Soda
- 1 1/2 tsp Baking Powder
- 1/2 tsp Cayenne Pepper or Cinnamon your choice!
Preheat your oven to 200 degrees C.
Mix together your flours, Guar Gum, Salt, Bicarb, Baking Powder and Cayenne or Cinnamon in a mixing bowl.
In a separate bowl, whisk together the oil and egg replacer. Once these are mixed add in the Rice Syrup and mix well.
Add the oil and egg mixture in with your dry ingredients and beat into a smooth batter, slowly adding the warm water till you get a smooth cake batter consistency. (The amount of water you will need with vary depending on the flours you use but I’ve never needed more that 1/2 cup myself).
Lightly oil a 22cm springform baking tin (I use spray EVOO) and pour your batter into the pan. Sprinkle a little Cayenne or Cinnamon on top if you choose.
Bake in your pre-heated oven for aproximately 25 to 30 minutes or test with skewer until it comes out clean.
Place the cornbread, whilst still inside the tin, on a cooling rack to rest for 10 minutes to help it retain its shape and not crumble. Trust me its worth the wait!
This is best served cut into wedges and served warm. To reheat I either microwave a slice when I’m feeling lazy or grill in a pan on the stovetop.
TIP – This makes a great sweet treat to have with your afternoon tea or coffee if you heat it then drizzle a bit of maple syrup over the top. Honestly try it!
- Use brown sugar or agave to replace the brown rice syrup (I would probably use slightly less as all those sweetners are a bit sweeter than rice syrup)
- Use Olive Oil or melted Nuttelex instead of Rice Bran Oil ( I just have excess RBO at the mo so trying to use it up)
- You could also add 1/2 cup of corn, olives or perhaps some other veg at the stage after you’ve got the rest into a batter.
Ok so if you have any other questions regarding substitutions for this recipe or better yet any suggestions on how to make it yummier PLEASE comment. I would love some feedback on what you think about my first recipe blog too!