Spinach Tomato Loaf

Ingredients: 

 Coarse Cornmeal - 160g 

   Eggs, 3    

   Coconut Milk - 350ml    

   White Onion, 1 finely chopped    

   Coconut Oil - 3 tbsps     

   Cumin Seeds - 1 tsp    

   Ground Black Pepper - ½ tsp     

   Chilli Powder - ½ tsp     

   Salt - to taste    

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   Chopped Spinach - 100g     

   Fresh Green Chillies, 2-4 finely chopped     

   Fresh Coriander, 4 tbsps chopped   

 

Method: 



• Pre-heat oven to Gas Mark 7 / 220c.

• Line 2 loaf tins with foil, and lightly grease with 1
tbsp coconut oil.
 • In a large bowl, whisk together the eggs and
Coconut Milk, stir in the Cornmeal and set aside.

• Dry fry the Cumin Seeds over a high heat in a
large pan until they brown, stirring/shaking
continuously.

• Turn down the heat, add the coconut oil, Ground
Black Pepper and Chilli Powder and stir for 30
seconds.

• Add the chopped Onion, and cook until soft and
translucent.

• Add the tomatoes, Fresh Green Chillies and
chopped Spinach and cook until the spinach has
wilted.

• Add the chopped Coriander. Then combine the
cornmeal mixture with the tomato spinach mix.

• Stir the mixture well and divide between the 2 loaf
tins.
 • Bake in the oven for about 20 minutes or until set.

• Allow to cool for about 15 minutes then serve
warm.

• Also delicious cut in to slices and lightly grilled.

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