Corn & Cashew Bread

This recipe from Patrick Holford's Delicious, Healthy, Sugar-free recipe book has a high nut content to increase protein content and keep the glycemic index low. This means feeling satisfied for longer. Eat it with hummus, avo, raw nut peanut butter or whatever you fancy. This recipe from Patrick Holford's Delicious, Healthy, Sugar-free recipe book has a high nut content to increase protein and keep the glycemic index low. This means feeling satisfied for longer. Eat it with hummus, avo, raw nut peanut butter or whatever you fancy.
Ingredients
150g fine corn meal or polenta 150g raw, unsalted ground cashew nuts 1 tbsp Mediteranean mixed dried herbs or Italian seasoning 4 tsp baking powder (gluten-free if necessary) 225ml milk or unsweetened non-dairy milk likes oat or rice milk. 3 medium free-range or organic eggs 5 Tbsp mild or medium olive oil (not extra virgin)
Method
1. Preheat the oven to 200'C or gas mark 6. Choose a baking tray of about 20cm x 30cm and line it with baking paper. 2. Place the corn meal, ground cashews, herbs and salt in a mixing bowl and sieve the baking powder on top. Mix thoroughly. 3. Stir the milk, eggs and oil together in a bowl or jug and pour into the dry ingredients, stirring to form a loose dough. 4. Pour onto the pepared baking tray and bake for 25 minutes, until golden on top and firm to the touch. Cool on a wire rack, cut into squares and store in an airtight container.

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