Maple, Chilli & Pumpkin Polenta Slice (Gluten Free) - Nuttelex
Perfect for brunch or charcuterie boards, this polenta bread slice pairs deliciously with cheeses, olives, fruit, and nuts. Easily dairy-free with a homemade buttermilk substitute.
Ingredients
- 60 g melted plant based Nuttelex
- 350 g butternut pumpkin cut into 5mm thick slices
- 125 ml olive oil (for the batter) plus extra for roasting the pumpkin
- 1 ½ tbsp maple syrup
- 200 g cornflour
- 200 g polenta
- 1 ½ tsp baking powder (gluten free)
- 1 tsp dried chilli flakes
- 1 tsp sea salt flakes
- 350 ml buttermilk *for dairy-free version see note above
- 1 egg
- ½ cup pumpkin seeds (pepitas)
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