Corn Bread

While in Montenegro with my family, we came across a small bakery selling corn bread. This corn bread uses corn flour made from the flour used for feeding cattle, and therefore is not sweet. Nor did it cause me to have any symptoms. I ate this bread everyday for the 10 days we were there and was sad when leaving that I would leave this amazing bread behind (as it definitely trumps every gluten free bread out there). Across other parts of Eastern Europe I found corn bread, but it was made from wheat flour with corn flour just for the colouring and was not the same.

Now that I am back home, I am attempting to make my own variation of this bread. Although it may still need a little bit of altering to make it perfect, this recipe is quite close in taste and texture to what I ate while in Montenegro.

Corn Bread Recipe 

Ingredients
2 cups polenta (cornmeal)
1 cup gluten-free self raising flour
1/2 cup spelt flour
1 tsp baking powder
2 eggs
1 cup milk
1/8 cup canola oil

Steps

1. Preheat oven to 220 degrees celcius and grease a 21x11cm baking tin.

2. Combine the dry ingredients (polenta, gf flour, spelt flour, baking powder) in a bowl

3. Combine the wet ingredients in a separate bowl.

4. Create a well in the dry ingredients, pour in the wet ingredients and stir until the mixture is firm and holds together well.

5. Pour into the baking tin and bake for 20-25min or until raised, golden and a fork comes out clean.

Serve with your favourite sandwich toppings, jams, butter or rice malt syrup.

Zucchini Fritters

Mum made zucchini fritters for lunch, these gluten free - fructose friendly fritters are perfect for a lunch, breakfast or a easy to make snack. I like to eat them plain or with a cottage cheese. Alternatively, serve them with some avocado or fructose friendly dip. 

Zucchini Fritters Recipe

Makes 15 small fritters

Ingredients: 

2 medium zucchinis

pinch of salt

2 large organic free range eggs

3/4 cup cottage cheese (use 1/2 cup goats cheese if lactose intolerant) 

1/2 cup gluten free plain flour
1/2 cup gluten free self-rising flour
pinch of pepper 

Steps: 

1. Skin the zucchinis and grate. Add the salt and leave aside to sit. 

2. Beat eggs, add another pinch of salt and pepper to the egg and mix with cottage cheese.  

3. Squeeze out the excess water from the zucchini and add to the cottage cheese and egg mixture. Add both the self rising and plain flour. You may need to add more flour if the mixture is too runny. The batter should be quite thick and hold together well. 

4. Heat a fry pan on high with olive oil, cook a fritter at a time for about 1 minutes on either side or until golden brown and cooked through the middle. 

5. Serve on their own, with avocado or a dipping sauce