Gluten Free Cumin and Fennel Cornbread
Ingredients
2 fennel seeds
2 cumin seeds
250 grams gluten free plain flour
250 grams polenta
3 tsp. baking powder
50 ml water
1 tsp. salt
2 eggs, beaten
250 ml buttermilk
250 grams butter
60 grams caster sugar
Instructions
STEP 1/4
Melt the butter.
Add the eggs, buttermilk, butter and sugar into a jug and mix together.
STEP 2/4
Pre heat the oven to 200°C.
Grease a loaf tin.
Fit the K beater to the machine.
STEP 3/4
Add Ingredients 1 (fennel, cumin) into the frying pan.
Toast the seeds until fragrant.
Add half of the seeds to the mini chopper attachment.
Fit the mini chopper to the machine.
Pulse until ground.
Set aside the other half of the seeds.
STEP 4/4
Add Ingredients 2 (flour, polenta, baking powder, water, salt) into the Mixer bowl
Add the ground spices.
Add the wet ingredients to the Mixer bowl.
Mix on speed Max for about 10 seconds, the mixture will remain lumpy.
Pour the mixture into a loaf tin.
Top with the remaining toasted seeds.
Bake for 1 hour at 200°C.
Let cool slightly.
Serve.
Gluten Free Cumin and Fennel Cornbread
Ingredients
2 fennel seeds
2 cumin seeds
250 grams gluten free plain flour
250 grams polenta
3 tsp. baking powder
50 ml water
1 tsp. salt
2 eggs, beaten
250 ml buttermilk
250 grams butter
60 grams caster sugar
Instructions
STEP 1/4
Melt the butter.
Add the eggs, buttermilk, butter and sugar into a jug and mix together.
STEP 2/4
Pre heat the oven to 200°C.
Grease a loaf tin.
Fit the K beater to the machine.
STEP 3/4
Add Ingredients 1 (fennel, cumin) into the frying pan.
Toast the seeds until fragrant.
Add half of the seeds to the mini chopper attachment.
Fit the mini chopper to the machine.
Pulse until ground.
Set aside the other half of the seeds.
STEP 4/4
Add Ingredients 2 (flour, polenta, baking powder, water, salt) into the Mixer bowl
Add the ground spices.
Add the wet ingredients to the Mixer bowl.
Mix on speed Max for about 10 seconds, the mixture will remain lumpy.
Pour the mixture into a loaf tin.
Top with the remaining toasted seeds.
Bake for 1 hour at 200°C.
Let cool slightly.
Serve.