John Myers
Ingredients for 1 servings:
- 300 g corn, ground
- 100 g amaranth, ground
- 50 g hazelnuts, ground
- 50 g millet, ground
- 50 g brown rice, medium grain, ground
- 1 bag of baking powder
- 50 g chocolate coating, ground (almond mill) or 2 tbsp raw cane sugar
- 100 g raisins
- 1 tsp cane sugar
- 1 ½ tsp sea salt
- 350 ml milk
- 350 ml mineral water, carbonated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free + egg-free
Mix together all the dry ingredients including the raisins, then add the liquid ingredients. You may need more liquid, as corn always needs a lot. Pour into a 30 cm king cake pan lined with baking paper and smooth the surface. Bake at approx. 150°C fan-assisted oven (normally approx. 30°C more) for 70-80 minutes, using a needle test. Allow to cool completely before cutting, ideally with a serrated knife, e.g. a tomato knife. Note: You can also use 1 sachet of dried yeast; then let the dough rest for 60 minutes at room temperature, stir again, pour into the 30 cm baking pan lined with baking paper, smooth the surface and let it rise for another 30 minutes. My own recipe.
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