Rosemary Corn Bread with Guacamole

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.

Guacamole: Finely grate the garlic. In a bowl, pulse together all the ingredients with a hand blender (not too smooth, leave it a bit chunky!)