One of the problems with having coeliac friends is getting hooked on cornbread; it's wonderful stuff but recipes tend to have a fairly high GI. This is one of the better reduced GI versions I've come up with so far.
1 cup/5oz/125g fine cornmeal
½ cup/2oz/50g No 1 baking mix
1/3 cup/ 2oz/50g sesame seeds, plus 1 tsp
3 tsp baking powder
1 tsp chilli powder
Pinch of salt
1 medium egg
2 dsstsp vegetable oil
½ cup water
A tsp or two of milk
Grind about half the sesame seeds roughly in a mortar or in
very quick bursts in a blender. Mix the
ground and whole sesame seeds, sieved cornmeal, baking mix, baking powder, salt
and chilli powder in a bowl and stir in the egg and oil and enough water to
make a stiff mixture that will hold its shape.
Turn out onto a sheet of baking parchment on a baking tray and shape
into a neat rounded mound. Brush the top
with a small amount of milk and sprinkle with the reserved 1 tsp of sesame
seeds.
Bake at 150C fan oven or the equivalent for 20-25 minutes or until it
sounds hollow when tapped on the bottom.
Serve fresh with butter, hummus or guacamole; also makes good toast when
it's a day or two old. But be careful when cutting as it's pretty crumbly - delicious, but short!
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