Cashew and Herb Corn Bread

Corn bread is a good gluten-free alternative to wheat bread, which can be hard to digest and is linked to IBS. This loaf also benefits from being made with half corn meal and half ground cashew nuts. The nuts increase the protein content and help to keep the GL of the bread low, to leave you fuller for longer. This bread is delicious served with hummus, or guacamole, vegetable antipasti mezze or a leaf salad. If you have any leftovers, they can be frozen.


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


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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