Sundried Tomatoes, Olive and Feta Cornbread

This savory and light bread is a great company with dhal or other soups. Great for Vata dosha. 

 

Ingredients: 

• 3 eggs
• 150 g  Cornbread Mix, by Bob’Red Mill (found in the gluten free section of most grocery stores)
• 2 tsp baking powder
• 80 ml olive oil
• 125 ml almond or oat milk
• 80 ml chopped sundried tomatoes
• 100 g grated parmesan
• 60 ml chopped fresh rosemary
• 150 g feta cheese (optional)
• 60 ml chopped Kalamata olives
• 60 ml pine nuts or sunflower or pumpkin seeds, roasted
• 1 pinch of Cayenne
• 1 tsp curry powder
• pepper

Preparation:

1.    Preheat the oven to 375^oF.

2.    In a mixing bowl, mix the eggs, cornmeal, baking powder, curry powder, rosemary, Cayenne and pepper. Gradually incorporate the olive oil and milk. Add the grated parmesan. Mix well. Incorporate the diced feta cheese (if you use it), olives, sundried tomatoes and pine nuts.

3.    Pour in a bread pan and bake for 45 to 60 minutes, until a toothpick inserted in the centre comes out clean. Enjoy warm or cold.

 

Note: 

If you use dry sundried tomatoes, you can soak them in water until soft, drain and use 125 ml of this water instead of milk.