Very simple guacamole recipe and delicious vegan and gluten-free corn bread! Serve as a snack or a side dish.
Corn bread:
200g polenta
100g rice flour
50g chickpea flour
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt flakes
1 tbsp dried rosemary
2 x 150g canned corn
100ml rapeseed oil
250ml plant-based milk
Guacamole:
2 ripe avocadoes
1 tbsp lemon juice
1 clove garlic
Sea salt flakes
White pepper
Corn bread: Preheat the oven to 175 °C (fan). In a bowl, blend all the dry ingredients. In a separate bowl, mix together 150g corn and the oil with a hand blender. Add corn mix, milk and the other 150g corn to the dry mix and stir well. Bake in a lined baking dish for about 50 minutes.
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