Cornbread with Olives, Seeds, and Sun Dried Tomatoes

What do you get when you combine beautiful weather, great company, and a nature hike? A perfect Saturday! Since these hikes usually last all day, not to mention that 15km turns into 18km when we inevitably miss a trail turn 😉, we always make sure to have good “fuel” on hand in the form of delicious food. This Cornbread with Olives, Seeds, and Sun Dried Tomatoes is one of my favourite recipes to take with us, and it’s especially tasty when made with corn flour produced by my dear father-in-law. 😃

Cornbread with Olives, Seeds, and Sun Dried Tomatoes

Jasmina

What do you get when you combine beautiful weather, great company, and a nature hike? A perfect Saturday! Since these hikes usually last all day, not to mention that 15km turns into 18km when we inevitably miss a trail turn 😉, we always make sure to have good "fuel" on hand in the form of delicious food. This Cornbread with Olives, Seeds, and Sun-Dried Tomatoes is one of my favourite recipes to take with us, and it's especially tasty when made with corn flour produced by my dear father-in-law. 😃

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Appetizer, Breakfast, Snack

Servings 8 people

Ingredients

  

• 400 g corn flour whole grain
• 200 g spelt flour whole grain
• 2 tsp salt
• 1 baking powder 15g or 1 teaspoon baking soda
• 2 tbsp ground flaxseed
• 70 g pumpkin seeds
• 130 g black olives
• 3-4 sun-dried tomatoes
• 250 g soy yogurt
• 1 grated zucchini about 240g
• 350 ml water

For Decoration

• 20 g black olives
• 20-30 g pumpkin seeds

Instructions

 

• Mix all the dry ingredients except the seeds (two types of flour, salt, baking powder, ground flaxseed) well.
• Slowly add water and then yogurt while stirring.
• Grate the zucchini and add it to the mixture. Stir well.
• Chop the pumpkin seeds, sun-dried tomatoes, and olives into small pieces using a knife or food processor, but not to the point of turning them into a paste.
• Add the chopped pumpkin seeds, olives, and sun-dried tomatoes to the mixture and carefully stir. If you mix too much, the batter will become dark.
• Cover a baking pan with parchment paper and pour in the batter.
• Sprinkle whole pumpkin seeds and olives sliced into rings on top for decoration.
• Place in a cold oven and bake for 20-25 minutes at 180°C.

Tips and Info

If you bring along some creamy fermented cashew spread, satisfaction is guaranteed! 😃

 

Keyword corn bread, on the go, snack

If you have Pinterest, you can find me here and pin this image if you like: