WHEAT-FREE SESAME CORNBREAD

WHEAT-FREE SESAME CORNBREAD

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

LOW GL CHOCOLATE BROWNIES

LOW GL CHOCOLATE BROWNIES

LOW GL CHOCOLATE BROWNIES
LOW GL CHOCOLATE BROWNIES
Rich and chocolatey, but low-GL – prefect for a treat now and again!

150g good quality plain dark chocolate (70% cocoa)
100g butter, plus a little extra for greasing
1 tsp vanilla extract
100g ground almonds
75g xylitol (can be very sweet, depends on taste)
4 eggs separated

Preheat oven to 180°C/Gas mark 4. Grease a 20cm square baking tin and line the base tin (not necessary if using silicone bakeware).

Melt the chocolate and butter in a heat proof bowl placed over a saucepan of gently simmering water making sure that the bottom of the bowl does not touch the water.

Stir very occasionally until the chocolate and butter have melted and are smooth.

Carefully remove the bowl from the heat.

Leave to cool slightly, and then stir in the vanilla extract.

Add the almonds and xylitol. Mix until well combined.

Lightly beat the egg yolks in a separate bowl, and then stir into the chocolate mixture.

Whisk the egg whites in a large bowl until they form stiff peaks.

Add by gently folding a large spoonful of the egg whites into the chocolate mixture, and then fold in the remainder until completely incorporated.

Spoon the mixture into the prepared tin and bake in the preheated oven for 20-30 minutes or until risen and firm on the top but still slightly gooey in the centre.

Leave to cool in the tin and then cut into 12 pieces.