Spinach Tomato Loaf Recipe

For those of us on a Wheat Free Diet - this Spinach Tomato Loaf hits the spot every time...
Adapted from a recipe by Gurpareet Bains:
 
Serves: 4
Preparation Time: 15 min
Cooking Time: 30 mins
 
Ingredients: 

Coarse Cornmeal - 160g 
Eggs, 3
Coconut Milk - 350ml
White Onion, 1 finely chopped
Coconut Oil - 3 tbsps
Cumin Seeds - 1 tsp
Ground Black Pepper - ½ tsp
Chilli Powder - ½ tsp
Salt - to taste
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Chopped Spinach - 100g
Fresh Green Chillies, 2-4 finely chopped
Fresh Coriander, 4 tbsps chopped 
 
Method: 

• Pre-heat oven to Gas Mark 7 / 220c.
 
• Line 2 loaf tins with foil, and lightly grease with 1 tbsp coconut oil.
 
• In a large bowl, whisk together the eggs and Coconut Milk, stir in the Cornmeal and set aside.
 
• Dry fry the Cumin Seeds over a high heat in a large pan until they brown, stirring/shaking continuously.
 
• Turn down the heat, add the coconut oil, Ground Black Pepper and Chilli Powder and stir for 30 seconds.
 
• Add the chopped Onion, and cook until soft and translucent.
 
• Add the tomatoes, Fresh Green Chillies and chopped Spinach and cook until the spinach has wilted.
 
• Add the chopped Coriander. Then combine the cornmeal mixture with the tomato spinach mix.
 
• Stir the mixture well and divide between the 2 loaf tins.
 
• Bake in the oven for about 20 minutes or until set.
 
• Allow to cool for about 15 minutes then serve warm.
 
• Also delicious cut in to slices and lightly grilled.

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