Kiire, lihtne, nisuvaba retsept, mida viimasel ajal väikeste siia-sinna muutustega kasutanud, nüüdseks ehk piisavalt iteratsioone, et julgeb mingid numbrid üles kirjutada. Katsetused taustal muidugi jätkuvad.
Vabandused ette-taha, et kogused idioot-ühikutes on - kuna kodus on mingil teadmata põhjusel vastavad mõõdukopsikud olemas, et viitsi enam retsepte (nii vähe kui neid üldse kasutab) ümber teisendada. Ainult, tead, vaata ikka seitse korda kõigepealt, kas tee- või supilusikatega tegu (itsitus ühe D sõbrantsi suunas, kes justnimelt maisileiba tehes soolaga Kergelt pange pani... jah, pangesid olid proovijatel hiljem vaja küll).
(Keelemuutus, sest taipasin äsja, et vahel võib midagi retseptist inglise keeles kontrollida vaja olla...)
Get earplugs. Use them.
Into 1.5 litre (our large) blender pot measure:
1 cup popcorn kernels to be blitzed into flour
OR
a bit less ready-made corn flour
1/4 cups buckwheat flour (or any other GF flour I suppose)
1 tsp (that's a teaspoon, hon) baking powder
1/2 tsp salt
1/4 tsp baking soda
Blend the dry ingredients until uniform consistency, then throw the mix into a bowl.
In the same mixer container combine and beat up
an egg (will try 2 next time, actually)
1 pot of fat free yoghurt (our regular is 400g)
1/5 cup of coconut oil
1 tbsp (tablespoon, hon) of honey (pun intended)
Gradually add the dry into the wet mess, mix thoroughly.
Wipe/spray a frying pan with oil, heat it up, then add some butter
OR
Warm an oven to xyz(need to check) degrees, line a pan with cooking paper
Pour the batter into the chosen pan.
On the fryingpan cook under a lid for 10 minutes, then flip (good luck :P ... or could use the brain too, haha) and give the other side the same treatment
OR
In the oven bake for about 30 minutes, when bread decides to become a balloon, poke it visciously with a fork
In any case check for the colour (golden brown)... after having fought a domestic war over how cooked bread, meat, egg etc actually have to be to be perfect, of course.
And the toothpick test is always foolproof (stick it in, if comes out wet, keep baking ... (that sounded a wee bit wrong now, didn't it...))
Let cool, cut into slices of preferred shape and size
Eat. For example with almond butter. But that's another time's story. ;)
Learnt in the testing process:
- milk (often included in cornbread recipes) is unnecessary, yoghurt is enough
- that said, it does give a slightly sour taste
- cooking with coconut oil on a pan is a bit too much, some neutral-tasting oil or butter is better
- no need for any extra grease in an oven
- leaving oil out of the batter gives a very dry bread, also here coconut is perfect
- sweetness is super-easy to tune by amount of honey
- mixing the ingredients longer affects the fluffyness more than the baking powder
- self-made corn flour is grainy, gives bread more texture, using ready-made one makes for a cheesecake-like smooth bread
- can freeze and store slices without problem, I do recommend thawing before eating, though
But is it really a bread or a cake - that's the question.
Muuseas, tean küll, et võlgnen T'le postituse Tom Kha kohta, aga no löö või maha, muud teemad trügivad kogu aeg vahele.
Cheers,
Hedi
