Skillet cornbread with mixed berries

Ingredients

For 1 serving

• Corn flour40 g
• Rice flour20 g
• Baking powder4 g
• Soy milk90 ml
• Sunflower oil2 teaspoons
• Maple syrup2 teaspoons
• Blueberries50 g
• Raspberries50 g

Contains: soy,

In season: June – September

Method

1. In a bowl mix the cornmeal, rice flour and baking powder; add the soy drink, half the oil and the maple syrup and stir until the mixture is even.
2. Grease a small non-stick pan (about 16 cm) with the remaining oil, pour in the mixture and level it.
3. Cover and cook over low heat for 12 minutes, until the top is dry and the underside golden.
4. Slide the bread onto a plate, flip it back into the pan and cook for another 4 minutes, until the second side is golden too and a toothpick in the middle comes out dry.
5. Gently rinse the blueberries and raspberries and serve the bread in wedges with the berries.