WHEAT-FREE SESAME CORNBREAD
WHEAT-FREE SESAME CORNBREAD
(gluten, wheat, dairy and yeast free)

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). GLs per serving: 2 (for a 2 square serving)

75g organic polenta flour or cornmeal
75g sesame seeds, finely ground
1 Tbsp. poppy seeds
½ tsp salt
3 tsp baking powder
1 dessert spoon of coconut oil
1 large egg, beaten
150 ml coconut milk, or nut milk
1 Tbsp. sesame seeds, for sprinkling on top

Preheat the oven to 200C/400F. Line a baking tray (the mixture half fills one measuring 23 cm x 32 cm – don’t worry if it doesn’t fill the entire tin, as it holds its shape well).
In a bowl, mix the polenta or cornmeal with the ground sesame seeds, poppy seeds, salt, and baking powder.

Heat the coconut oil gently until melted, then mix with the beaten egg and milk.
Stir the wet and dry ingredients together and pour into the prepared baking tray, smoothing out into a level, even shape.

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 after cooking).

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