Cornbreads
Composition / ingredients
4
servings:
Cooking method
In a large bowl, combine all the dry ingredients.
Stir.
Don't forget about salt, otherwise the loaves will turn out bland and tasteless, you can also put a pinch of sugar to balance the taste.
Pour in the oil and boiling water. Mix it up.
Roll out the resulting crumbling mass between two sheets of parchment paper into a layer about 5 mm thick.
Remove one sheet of parchment.
Cut the loaves into pieces of arbitrary shape (it's not so easy, seeds, especially pumpkin seeds will interfere).
Bake cornbreads for 40-45 minutes at 150 degrees.
Ready-made loaves must be removed and cooled.
Caloric content of the products possible in the composition of the dish
- Vegetable oil - 873 kcal/100g
- Dried whole safflower seed kernels - 615 kcal/100g
- Sunflower seeds - 560 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Corn flour - 368 kcal/100g
- Whole grain corn flour , unseeded - 355 kcal/100g
- Whole grain corn flour sifted - 362 kcal/100g
- Corn flour from grain with removed germs of vitamin E - 364 kcal/100g
- Corn flour from grain with removed germs nevitaminiz - 364 kcal/100g
- Dried pumpkin and squash seeds kernels - 553 kcal/100g
- Pumpkin seeds - 556 kcal/100g
- Flax - 534 kcal/100g
