Method
- Stir the chia seeds into the lemon juice and set aside
- Gently heat the sesame seeds in a little of the oil, directly in your loaf tin on a low heat for a minute or two
- Sift together the cornmeal, flour, salt and baking powder in a large bowl
- Form a little crater in the middle and add the remaining ingredients (including the chia seeds) stirring until you form a dough
- Scoop half the sesame seeds from the tin, using the residue of oil to grease it
- Lightly knead your dough and press it into the tin, brushing the rest of the sesame seeds on top
- Bake in a medium oven for around half an hour (check it sounds hollow when tapped on the base)
- Allow it to cool well before turning out, to allow the sides to shrink from the tin
Cooking Temperature: 200 degrees
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Cooking Time: 30 Minutes
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Serves: 12 slices
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Keeps For: 7 days refrigerated
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Tips and Comments
- See Not Dairy for details of yoghurt and milk replacement.
- Serve with a big bowl of home made Lentil Soup or Three Bean Chilli for a warming autumn tummy-cuddle.
- Can be toasted well as it becomes a little elderly... Slathered with Houmous or Not-Cheese. Yum.