Corn bread with chili mix

  • 8 persons
  • 70 min
  • easy
8
70’
easy

Ingredients
8

  • 400 g corn flower
  • 160 g self-raising flower
  • 2 tablespoons baking powder
  • 4 tablespoons + 200 g melted plant-based margarine
  • 2 tablespoons maple syrup
  • 420 ml Provamel Almond Drink
  • juice of 1/2 Lemon
  • 2 tablespoons broken linseed + 6 tablespoons water

preparation
70 min
easy

  1. Preheat the oven to 180 ° C. Mix the linseed with the water and let it settle in a bowl.
  2. Mix the Provamel Almond drink with the lemon juice.
  3. Combine all dry ingredients in a bowl and mix. Mix the Provamel Almond drink, the linseed and maple syrup with the dry ingredients and add the melted plant-based margarine
  4. Pour the cornflower dough into a greased brownie baking tin and put in the middle of the oven for 40 to 45 minutes.
  5. In the meantime, finely crush the chilli pepper and add to the remaining plant-based margarine. Roll in a sheet of parchment paper and leave to stiffen in the refrigerator. Remove the corn bread from the oven and leave to cool for 10 minutes before serving with the chili mix.
Products used in this recipe

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