A favourite "can't fail to impress 'em" recipe. Home baked bead can be a little intimidating to new cooks but this is embarrassingly easy!
500g packet of self-raising flour (or use flour of your choice and add 2 tsp baking powder)
1 tin creamed corn
Handful dehydrated onion flakes
Handful chopped parsley
½ cup soya / rice milk
1 cup of grated vegan cheese or ½ cup nutritional yeast
2 Tbsp mild vinegar
- Mix ingredients to blend. Add more milk / water if required to make a soft, sticky bread dough. Pile into a loaf tin, bake for 50-60 minutes at 180°C; when you turn it out, the bottom should sound hollow. If it isn';t, pop it back into the oven for a further 5 to 10 minutes.
- Allow to Stand for about 10 minutes before slicing, so it doesn't fall apart. Enjoy!
- (You can use a 410g tin of chakalaka too, then omit the onion, parsley and cheese / yeast, and add sufficient water to make a sticky soft dough).
Best eaten on the same day, but toasts well too!
Serves 8 people
Recipe supplied by Toni Brockhoven, Cape Town, South Africa
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