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Gluten free – * just check the baking powder you use is gluten free if you are intolerant.

Fish and Kumara Taramind Curry

INGREDIENTS

175g finely ground polenta

90g rice flour

50g “Healtheries” baking mix (gluten free flour)

2 tsp baking powder *

1 tsp salt

½ tsp baking soda

200mL buttermilk

2 eggs and 1 eggwhite

160g tinned cream corn

125g reduced fat feta (crumbled into small pieces)

20g grated parmesan

3 spring onions finely chopped

1 red chilli, deseeded and finely chopped

 

Chilli, Spring Onion & Feta Cornbread

METHOD

Preheat the oven to 200 deg celcius fan bake. Line a loaf tin with baking paper and spray with oil or grease with butter.

 

Mix the flours, polenta, baking powder, baking soda and salt together in a bowl.

In another bowl mix the buttermilk, eggs and egg white, then mix in the dry ingredients.

 

Mix in the corn, cheeses, onion and chilli until just mixed.

 

Put the mixture in the loaf tin and bake for 40mins or until golden brown on top.

 

Slice into thick slices and serve with soup, eggs or a delicious ratatouille.

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OLDER RECIPES

Click to download the PDFs of my favourite training recipes

Kumara Crispy Chunks

Proudly supported by:

Emma Cachemaille

BSc [Physiology], BPhty, PGCert [Human Nutrition], Acc.NZTri Coach Level1, ISAK Level 1

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