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
Ingredients
For Decoration
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.