I saw fresh cornmeal in the store and bought it. There were a lot of recipes with cornmeal waiting to happen. I love the coarse texture a unique taste of fresh cornmeal. I use it in my bakes and love the flavor it imparts.
With a lot of dry fruits and sunflower seeds in the stock and fresh cornmeal, I made Sun flower seed and dry fruits cornmeal loaf. Quick bread that has all the healthy ingredients and is egg less and butter free. Kind of bread that leaves no guilt even if you’ve had an extra slice or two. The flavour of honey is beautiful. It is a great accompaniment to endless glasses of tea that are enjoyed on chilly winter days. Great savior when kids are hungry and a good excuse to have another cuppa.
Recipe adapted from my recipes.com
This is how I made Sunflower seed Dry Fruits and Cornmeal Loaf
Sunflower seed and Dry fruits Cornmeal Loaf
Ingredients (makes two 7 inch loaves)
2 cups all purpose flour
1 cup yellow coarse cornmeal
2 cups yogurt
½ cup honey
½ cup maple syrup (can be substituted with honey)
½ cup olive oil
1 cup chopped dry fruits (dried figs, black currants, raisins, candied peels, dried cranberries)
½ cup sunflower seed kernels
2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon orange zest
½ teaspoon salt
Preheat oven to 180 degrees C. Line, grease and dust two 7 x 3 inch loaf pans.
Whisk together all purpose flour, corn meal, baking soda and salt.
Combine yogurt, honey, maple syrup, oil and vanilla extract in a large bowl. Mix well.
Add flour mix to yogurt mix stirring just until moist.
Fold in dry fruits, sunflower seeds and orange zest
Pour the batter in the prepared pans. Level with a spoon.
Bake for 35 to 40 minutes or until a tooth pick inserted in the center comes out clean. Remove from the pans after 10 minutes. Cool on a wire rack.