Seedy Cornbread

---

Ingredients

• 60ml Olive oil
  
• 10g Sesame seeds
  
• 175g Fine cornmeal
  
• 150g Plain flour
• 4 tsp Baking powder
  

• Pinch of salt
• 200ml Plain soya yoghurt
  
• 50ml Soya milk
• 15g Chia seeds
• 45ml Lemon juice
  
• 1 tsp Dried chillies
• Handful fresh coriander
  

---

Method

1. Stir the chia seeds into the lemon juice and set aside
   
2. 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
   
3. Sift together the cornmeal, flour, salt and baking powder in a large bowl
   
4. Form a little crater in the middle and add the remaining ingredients (including the chia seeds) stirring until you form a dough
   
5. Scoop half the sesame seeds from the tin, using the residue of oil to grease it
6. Lightly knead your dough and press it into the tin, brushing the rest of the sesame seeds on top
7. Bake in a medium oven for around half an hour (check it sounds hollow when tapped on the base)
8. Allow it to cool well before turning out, to allow the sides to shrink from the tin
   

---

Cooking Temperature: 200 degrees

Cooking Time: 30 Minutes

Serves: 12 slices

Keeps For: 7 days refrigerated

---

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.