Courgette Cornbread with Chilli Sun-Dried Tomatoes Olives

polenta, gluten-free flour, apple cider vinegar, flaxseeds, linseeds, olive oil, chickpea flour, gram flour

Hello Loose shoppers,


Spring is in full bloom and you're probably enjoying the fact that you can get out again. Of course, all restricted but nevertheless meeting others in the park for a picnic is just sublime in this sunshine.

Here is a picnic idea that's gluten-free, vegan and tasty! —to make with our responsibly sourced ingredients: polenta, chickpea flour, gluten-free flour, flaxseeds, apple cider vinegar, olive oil and really nice sun-dried tomatoes.

Get into it:


Courgette Cornbread with Green Chilli Sun-Dried Tomatoes and Black Olives

(recipe from Gala's Organic Kitchen)

When you want a gluten-free bread for savoury snacking with sneaky hidden veggies in it, this cornbread is your choice. It goes very nicely with Sweet Potato Coconut Lime Soup, topped with White Bean Garlic Dip, or Avocado Zucchini Dill Dip (recipes from the cookbook Lick Your Plate available at Loose), tomatoes, sprouts and a drizzle of lemon, or enjoy purely naked. Instead of the oregano, you could add your own wild foraged herbs, such as nettle, dandelion or yarrow. I’ve made this recipe sooo many times, because I love fresh cornbread, but also because I couldn’t get the recipe right for years. Now you get to enjoy the bounty of these tribulations. The only place you’ll find success before work is in the dictionary. I think it’s a bit fancy and fantastic making my own cornbread, I hope you do too.

Makes a small to medium-sized (20cm by 20cm) baking tray

Dry ingredients

1 cup very fine quick-cooking instant polenta

1/2 cup chickpea flour

1/2 cup gluten-free all purpose flour

2 tbsp flaxmeal plus 1/4 cup water

1/2 tsp dried oregano

1 tsp bicarb

1 tsp salt


Wet ingredients

1 cup soy and/ or rice milk

1/3 cup olive oil

1 tsp apple cider vinegar


More ingredients

1 corn, off the cob, or about 3/4 cup

1 courgette, grated coarsely about 100g

1 green chilli, finely chopped

1/3 cup sun-dried tomatoes, sliced finely

Black olives, amount to your liking, keep a few for on top


Preheat your oven to 180 C and line your baking tray.

Mix the milk with the vinegar and let sit for about 15 minutes.

Mix the flaxmeal with the water and let sit for about 15 minutes.

Mix the dry ingredients in a bowl.

Add the oil to the vinegar milk mixture.

Prepare your other vegetable bits.

Combine wet ingredients in a bowl and pour into the dry mix.

Then add the rest of the vegetables and mix well.

Combine  everything lovingly and pour into the baking dish lined with baking paper, sprinkle salt, pepper or herbs and a few olives on top.

Bake for 35-45 minutes or until it browns slightly and a knife inserted in the middle comes out relatively clean.

Best to cool the bread before cutting to avoid crumbling, but do go wild, how can one resist warm vegan cornbread?!


You have to get the extra quick cooking polenta, the finest in town (Loose). The freshness of your flours will determine the overall flavour of the bread. Cut thicker slices to avoid crumbling. Please feel free to leave out the chilli if that’s not your thing. Instead of oregano  and green chilli try different herb combinations such as rosemary & salt, sage & chilli, thyme, lemon rind & pepper, what else will you come up with?

Do let us know if you've made it over on Facebook, we'd LOVE to hear form you!

Have a brilliant week,

The Loose Team.