View BasketPay For Items
Books, Gifts & Festivals
Never miss an offer...
Subscribe: Chaat Magazine
Subscribe to Chaat Magazine today...
Best Sellers
Find Us On Facebook

Recipe for Spinach Tomato LoafClick image to enlarge

Recipe for Spinach Tomato Loaf

Recipe for Spinach Tomato Loaf

(Ref: RCP253)

FREE: But, if you like the recipe, and care to donate to our chosen charity (Frank Water), please add to basket - thank you: 1.00


Quantity:  
Pin It



For those of us on a Wheat Free Diet - this Spinach Tomato Loaf hits the spot every time...

Adapted from a recipe by Gurpareet Bains:

Serves:

4

Preparation Time:

15 min

Cooking Time:

30 mins

Ingredients:

Coarse Cornmeal - 160g
 
 Eggs, 3
 
 Coconut Milk - 350ml
 
 White Onion, 1 finely chopped
 
 Coconut Oil - 3 tbsps
 
 Cumin Seeds - 1 tsp
 
 Ground Black Pepper - ½ tsp
 
 Chilli Powder - ½ tsp
 
 Salt - to taste
 
 Cherry Tomatoes, halved x 12
 
 Chopped Spinach - 100g
 
 Fresh Green Chillies, 2-4 finely chopped
 
 Fresh Coriander, 4 tbsps chopped
 

Method:

• Pre-heat oven to Gas Mark 7 / 220c.

• Line 2 loaf tins with foil, and lightly grease with 1 tbsp coconut oil.

• In a large bowl, whisk together the eggs and Coconut Milk, stir in the Cornmeal and set aside.

• Dry fry the Cumin Seeds over a high heat in a large pan until they brown, stirring/shaking continuously.

• Turn down the heat, add the coconut oil, Ground Black Pepper and Chilli Powder and stir for 30 seconds.

• Add the chopped Onion, and cook until soft and translucent.

• Add the tomatoes, Fresh Green Chillies and chopped Spinach and cook until the spinach has wilted.

• Add the chopped Coriander. Then combine the cornmeal mixture with the tomato spinach mix.

• Stir the mixture well and divide between the 2 loaf tins.

• Bake in the oven for about 20 minutes or until set.

• Allow to cool for about 15 minutes then serve warm.

• Also delicious cut in to slices and lightly grilled.
Testimonial:

"Dear Spices of India, Order received safely and very quickly, many thanks!"

- P Tyler