Coconut Corn Bread

It's an unusual combination that works well and is delicious toasted. 

Serves 24 pieces 

2 cups white corn flour
2 cups fine yellow polenta 
2 cups whole meal spelt flour 
2 tbsp baking powder 
1 cup deodorized sunflower oil or 
organic corn oil 
1 tbsp Ume Su (umboshi vinegar) 
4 cups coconut milk 
2 cups lightly toasted walnut pieces 

Method: 

Walnut pieces - rinse under cold water cold water in a strainer, place on baking sheet and bake at 150c or 300f for 10 min until golden brown. Remove to a cutting board and roughly chop. 

Preheat oven to 180c or 350f. Mix wet and dry ingredients separately and then add dry to wet. Combine briefly but thoroughly. Consisency should be a thick cake batter but if it is too dry add some more coconut milk or a little rice milk, soya milk or water. Oil a large baking pan and spread the batter in so that it is no thicker than 1 inch think. Sprinkle with the chopped walnuts and lightly press them into the surface with your hands. Place in the oven andbake until golden brown, after about 30 minutes. Ensure a wooden skewer goes into the bread and comes out clean. Remove from the oven and allow to cool slightly before removing to cooling rack. 

Serve warm or cold.