AuthorMariaCategoryStarters & Sides, VeganThis deliciously crumbly homemade cornbread with our spicy olive tapenade is a great side to any winter stew, especially a hearty vegan chilli!
1 ¼ dashes cup Cornmeal (polenta)
1 cup Plain flour
1 cup Almond milk
½ cup golden caster sugar
⅓ cup Olive Branch Extra Virgin Olive Oil
¼ cup Olive Branch Florina Peppers & Chilli Tapenade
1 tbsp Baking powder
Cooking instructions
1
Preheat the oven to 200c.
2
Oil and line a loaf tin with baking parchment.
3
Add all ingredients to a large bowl and mix well.
4
Bake in the oven for 25 mins until starting to brown and a skewer comes out clean.
5
Rest for no less than ten minutes, slice and serve!
Ingredients
1 ¼ dashes cup Cornmeal (polenta)
1 cup Plain flour
1 cup Almond milk
½ cup golden caster sugar
⅓ cup Olive Branch Extra Virgin Olive Oil
¼ cup Olive Branch Florina Peppers & Chilli Tapenade
1 tbsp Baking powder
Directions
Cooking instructions
1
Preheat the oven to 200c.
2
Oil and line a loaf tin with baking parchment.
3
Add all ingredients to a large bowl and mix well.
4
Bake in the oven for 25 mins until starting to brown and a skewer comes out clean.
5
Rest for no less than ten minutes, slice and serve!