Ingredients

• Ingredients 2 cups cornmeal 1 cup plain flour 2 tsps baking powder 5g dried chipotle mora chilli 1 pinch pink Himalayan salt 1/3 cup organic coconut oil 2 tblsps maple syrup 2 cups almond milk 2 tsps raw apple cider vinegar or freshly squeezed lemon juice

Preparation

• Preparation Makes 9-12 servings Equipment Two mixing bowls Measuring cups Measuring spoons Small pan Whisk Wooden spoon Baking paper 8″ x 8″ baking tray Method Turn the oven on to 175c and line your baking dish with baking or greaseproof paper. Melt the coconut oil and leave to cool. Pour the almond milk and apple cider vinegar or lemon juice into a bowl and whisk together. This will create a ‘buttermilk’, so don’t worry when it starts to curdle or separate. Finely chop the chilli into tiny pieces and add it with all of the other dry ingredients into another bowl. Stir thoroughly. * Top Tip * Wearing disposable gloves helps to avoid any accidental chilli ‘after burn’ if you forget and touch your skin after chopping. Add the cooled, liquid coconut oil and maple syrup to the ‘buttermilk’ bowl, and whisk briskly for a minute or so to combine and create a slightly frothy mixture. Pour the liquid into the dry ingredients bowl and stir together until you have a thick batter without any lumps. Pour into the baking dish and pop in the oven for 30-35 mins. To check it’s cooked, insert a skewer into the middle and it should come out clean. * Serving Suggestion * The chilli cornbread tastes delicious both warm and cold, and is a great side for soup, chilli con carne, or dipped in flavoured oils and vinegars. The cornbread will keep for 1-2 days in an airtight container, however it always tastes best on the day you make it as gets drier over time; surely a great reason to share it with your friends!