Tomato Corn Bread
By Joseph Whitmore of One Dish Room
250g polenta
200g plain flour
130g sugar
1tsp baking powder
1tsp bicarbonate of soda
1tsp salt
1tsp cumin powder
200ml oat milk
1.5tsp apple cider vinegar
Punnet of cherry tomatoes
1/2 cup of vegan spread
1. Cut tomatoes down the middle (horizontally - so the seeds are exposed) and place on a baking tray season with olive oil and salt cut side up. Roast at 150 degrees for roughly 1.5. Hours, or until a lot of the moisture has been cooked out
2. Place all the dry ingredients in a bowl and combine
3. Combine milk and vinegar, and melt vegan spread
4. When the tomatoes are cooked, add to the dry mixture and stir through
5. Add in the milk, vinegar and melted vegan spread and combine - the mixture will be quite runny
6. Grease a brownie tin with a little vegan spread, pour in the mixture and place in an oven at 180 degrees for 30 minutes