Walnut, Squash & Sunflower Cornbread (GF, DF, SF)
Gluten-free, Dairy-free, Soya-free
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Author Vicki Montague, FreeFromFairy
- 200 g Pan white cornmeal flour
- 100 g walnut - or other nut meal (grind in a blender until fine)
- 3 tsp baking powder
- 2 large eggs
- 300 ml dairy-free milk of choice - I use unsweetened almond
- 2 tbsp olive oil
- 300 g grated butternut squash or carrots
- 30 g sunflower seeds
- 3 rashers cooked bacon - optional, chopped
Place all the ingredients into a large bowl, or the bowl of your mixer (I used my Sage Scraper Mixer Pro) and mix well
Scrape the mixture into a greased square tin measuring 20cm x 20cm
Bake in a pre-heated oven at 180 degrees (160 degree fan) for 55 minutes to 1 hour
You can tell it is done by inserting a tooth pick which should come out clean. If it doesn't return to the oven for a few more minutes until it does
Leave in the tin to cool for 5 minutes before turning onto a wire rack
Cut into slices and store, once cold, in an air-tight container or in the freezer if you are not going to eat it within a day or two