Soup is great on it's own but sometimes it's nice to have a bit of bread to dip in it. This recipe makes 6 beautifully sized corn cakes that are just right for dunking!
Who can eat them?
These are wheat, gluten, nut, yeast and egg free. They are also vegetarian.Who can't eat them?
These are not suitable for vegans as they contain cheese, which means they are also not suitable for Coeliacs. Anyone allergic/intolerant to tomato should also avoid them.Ingredients
75g of cornmeal or instant polenta powder50g of rice flour
1 teaspoon gluten free baking powder
1/2 teaspoon of gluten free baking powder
1/2 teaspoon of xantham gum (now available in larger supermarkets in either the home baking isle or 'free-from' section)
1/2 teaspoon of castor sugar
1/4 teaspoon of salt
1 heaped tablespoon of sundried tomato purée (you could use regular tomato pure but it's not quite as rich or as sweet)
60g grated high quality cheddar cheese
110ml milk
20g butter
1 tablespoon of milled/ground flaxseed
Grease a backing tray and set your oven to 180C/350F/Gas mark 4
Sift together the cornmeal, rice flour, baking powder, xantham gum, sugar and salt.
Melt the butter and add to the milk, then whisk in the flax powder and the sun-dried tomato purée.
Reserve a little of the grated cheese for a garnish and add the rest to the dry mix, then gently beat in the wet mix until you have an even consistency.
My mixture is then usually dry enough to roll into 6 equally sized balls which I place on the baking sheet and squash flat a little however sometimes the mixture is a little runny in which case I use a muffin tin.
Bake in the center of your pre-heated oven for about 20 minutes then add the reserved cheese on top and return to the oven for 5 more minutes. Allow to cool before scoffing with your soup of choice!
Thanks m'dear, I have sold on your mug cake recipe to a lucky few too xx
ReplyDeleteYay! I can eat them. ツ
ReplyDelete