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RAW VEGAN CORN BREAD
I bought some fresh corn from this small stall just outside the park - the uncle said that it was from their own farm. Usually I just eat the corn directly from the cob but then there wouldn’t be any recipes for you so I decided to try to make corn bread instead. My first time doing so. It turned out pretty nice and I was so impressed how it was soft and rather fluffy.
Here’s what I did
2 cups fresh corn kernels (2 ears of corn)
1 cup coconut flour
1/4 cup @Marylebonegroup coconut oil spread
½ teaspoon Peppery Chanterelle Salt from @tevorah_foodaholic_empire
A dash cayenne pepper
1 tablespoon Japanese Shoyu
1 tsp maca powder from @organiculesuperfoods
1 tsp baobab powder from @organiculesuperfoods
1 tablespoon Masarang Arenga Forest Sugar
¼ cup psyllium husk
Place all ingredients except psyllium husk in a food processor and process till well-combined. I used my Thermomix to do this. Add in psyllium husk and process for 1 minute. Pour into cake mould and dehydrate in @excaliburdehydrator at 45 Celsius for 3 hours or until desired texture. Do check on it to ensure it doesn’t dry out. You want it to be moist, soft and fluffy.
I ate mine with even more coconut oil spread from @marylebonegroup. And then with my blueberry coulis. Thinking it would go really well with @kelava.my ice cream or chocolate!
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