Ingredients
Serves 12
150g (51/2oz) fine corn meal or polenta
150g (51/2oz) unroasted, unsalted cashew nuts, ground
1 tbsp Mediterranean mixed dried herbs or Italian seasoning
1 tsp sea salt
4 tsp baking powder (gluten-free if necessary)
225ml (around 71/2fl oz) milk or unsweetened
non-dairy milk such as oat or rice milk
3 medium free-range or organic eggs
5 tbsp mild or medium (not extra virgin) olive oil
Directions
1 Preheat the oven to 200°C/400°F/gas mark 6. Line a baking tray of about 20cm x 30cm (8in x 12in) in size with baking paper.
2 Place the corn meal, ground cashews, herbs and salt in a mixing bowl and sieve the baking powder on top. Stir to mix thoroughly.
3 Stir the milk, eggs and oil together in a bowl or jug and pour into the dry ingredients, stirring to form a loose dough.
4 Pour onto the prepared baking tray and bake for 25 minutes, until golden on top and firm to the touch. Cool on a wire rack then cut into squares and store in an airtight container.
Cook’s Notes
Gluten-free, wheat-free, dairy-free if you use non-dairy milk, yeast-free • V • Can be made in advance • Suitable for freezing.
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.
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