Vegan Cachapa

Simply

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 5-6

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Vegan Cachapa

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Serves: 5-6

Most of us take the power of corn for granted, though humble corn has such robust nutritional value. Aside from being a good source of carbohydrates that fuel the body, these grains are like jewels of nutrition, providing essential vitamins and minerals such as Vitamin B, Magnesium, Copper, Iron, Manganese, and Zinc. Micronutrients and polyphenols are required by the whole body to function efficiently.

Ingredients

  • 6-7 medium-sized cobs of organic corn
  • 2 tbsp nutritional yeast flakes
  • 1/3 cup coconut oil
  • Salt to taste
  • Salsa or coriander leaves chopped fine for garnish

Instructions

  • 1)

    Preheat the oven to 200 °C / 390° F.

  • 2)

    Remove the corn cob covers with a sharp knife. Then remove the kernels by slicing them off the cob.

  • 3)

    Place the corn kernels, salt, coconut oil, and nutritional yeast into a blender.

  • 4)

    Blend all the ingredients until they form a smooth paste.

  • 5)

    Your average home cooking tray will do fine. Size of approx 23 x 5 cm or 9 x 1.5 inches round tray or rectangular tray of 20 x 15 cm 4 cm or 8 x 10 inches,

  • 6)

    Pour the paste into a glass tray and bake for 30-40 minutes at 200°C / 390° F till a toothpick inserted into it comes out clean.

  • 7)

    Once it’s done, allow it to cool off at room temperature and add garnish.

  • 8)

    Serve with other side dishes, like cooked Tapioca with Kombu.

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