Cakes & pastries

Cornbread

Name: Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 345 ml Rapunzel coconut milk; 1 ½ tsp Rapunzel white wine vinegar; 150 g Flour; 185 g Rapunzel polenta corn meal; 50 g Rapunzel coconut blossom sugar; 3/4 tsp Rapunzel sea salt, iodized; 1 tsp baking powder; ½ tsp baking soda; 2 tbs Rapunzel olive oil mild, extra virgin

Seraphine Wilhelm

40 Min.

Only 1 portion

Vegan

Info

Perptime 15 Min.
Baketime 25 Min.

Ingredients

Portions

350 ml Coconut milk HIH
1 tsp Rapunzel white wine vinegar
150 g Flour
185 g Polenta maize semolina, demeter
50 g Coconut blossom sugar
3 Sea salt with iodine
1 tsp baking powder
1 tsp baking soda
2 Olive oil mild extra virgin

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat the oven to 210 °C. Oil a 9-inch oven proof baking pan.

Mix coconut milk and white wine vinegar in a small bowl and set aside. Give all dry ingredients in a bowl in and mix together: flour, polenta, coconut blossom sugar, salt, baking powder and baking soda.

Add olive oil and the coconut vinegar mix to the dry ingredients and mix with a wooden spoon. Pour the dough into the baking form and spoon flat. Bake for about 25 minutes in the oven until golden brown.

Take out and let cool off. Cut into squares and serve for brunch or as a side dish to any meal.

USED RAPUNZEL PRODUCTS

Coconut blossom sugar

Polenta maize semolina, demeter

Coconut milk HIH

Olive oil mild extra virgin