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Cornbread

Method


Preheat the oven to 210 °C. Oil a 9-inch oven proof baking pan.

Mix coconut milk and white wine vinegar in a small bowl and set aside. Give all dry ingredients in a bowl in and mix together: flour, polenta, coconut blossom sugar, salt, baking powder and baking soda.

Add olive oil and the coconut vinegar mix to the dry ingredients and mix with a wooden spoon. Pour the dough into the baking form and spoon flat. Bake for about 25 minutes in the oven until golden brown.

Take out and let cool off. Cut into squares and serve for brunch or as a side dish to any meal.

Rapunzel Products


1400860 Coconut blossom sugar
420535 Polenta maize semolina, demeter
1906210 Coconut milk
1050420 White wine vinegar
1000790 Olive oil mild extra virgin
1200335 Sea salt with iodine
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