170g polenta
120g gluten-free flour
2 tsp baking powder
1 tsp salt
1 tsp brown sugar
2 tsp ground cumin
¼ tsp ground chilli flakes
250ml soya milk or coconut milk
2 eggs
3 tblsp olive oil
Caramelize the onions, adding 1 tsp of ground cumin and 1
tsp brown sugar. Leave to cool.
Mix dry ingredients together. Mix eggs, soya milk and olive
oil together and stir into the flour mixture. Beat together until smooth. Add
the cooled onions and spoon mixture into a greased 1 lb loaf tin. Bake for 35
mins at 200°C. Leave to cool in the tin for about 10 mins before turning out
onto a rack to cool completely.
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