| | | | 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. |
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