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It feels like I haven’t’ spoken to you all in so many days! How are you all doing? Hope you had a great weekend.

We were at my aunt’s farm for the. This little farm which is a couple of hours drive from Bangalore, is tucked in between 2 small rocky hills. For us it’s the perfect way to spend a very relaxing weekend away from all the hustle and bustle of city life. It’s not really a ‘resort like’ holiday, but a break which lets you put your feet up and breathe in the fresh air.

This time we spent the weekend with a couple of other homeschooling families and it was great! Kids had a blast and parents sat back and marveled at how the children were wandering off into the fields exploring nature. There was no fixed plan or itinerary of course. We all just wanted to relax and soak it all in. We did a little bit of rock climbing, hiking and had a campfire in the evening.

Of course being my usual self I suggested that instead of taking ready to eat quick eats with us, we cook a basic but proper meal for everybody. In the tiny kitchen of the farmhouse we cooked a very simple meal of rice and curry and served it with some fresh salad and pickle. After a long day filled with lots of activities all of us relished the fresh home cooked meal. We also took along a lot of snacks and fruits for odd time hunger pangs. One of them was fresh sweet corn. Apart from grilling ‘corn on the cob’ on our evening campfire, we also enjoyed them boiled with a knob of butter. I as always took a lot more corn than required! I had to bring back about 10 corns with me… yeah! 10 whole corns!

So I was left with the task of coming up with some interesting recipes for all the corn I have in my kitchen right now. Now you know the story behind my savory sweet corn loaf! Just another recipe that’s born out of desperate need to finish up something…

Savory quick breads are always great because it’s a healthy snack without all the sugar. This loaf here is 100% whole wheat and is vegan too. Homemade Tahini is the only fat used in this and moisture comes from water. In addition to the whole wheat flour I have used flax seed powder and wheat germ to boost the nutritional quotient of the bread. I have also used ¼ cup of ‘nutritional yeast’ which adds a good depth of flavor.

Toast a slice of this for breakfast or a quick snack. Serve it with some hummus and stir-fried veggies for a filling dinner. If you are not vegan, have it with some cream cheese and scrambled eggs for breakfast. I think this healthy savory bread is also a great mid day snack to pack in your lunch box.

Notes:

You can use ½ whole-wheat flour and ½ all purpose flour for a lighter bread.

If you are not vegan, you can use ½ cup cheese of your choice instead of nutritional yeast.

Use any fresh or dried herb instead of basil.

Frozen (thawed) corn can replace fresh corn.

Any (unsweetened) nut or seed butter can be used in the place of Tahini.

I have used homemade Tahini and Navadarshanam Organic stone ground wheat flour here.

I bought the wheat germ here and nutritional yeast here

Update – It’s not been early easy to slice this bread as there are lots of chunky pieces of corn in it. I would definitely chop them down into smaller pieces next time so that it’s easier to slice through the bread. It might not look this pretty but there will be no difference in taste.

Ingredients:

• 1 cup whole wheat flour
• ¼ cup flax seed powder
• ¼ cup wheat germ
• ¼ cup of nutritional yeast
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp dried basil
• 1 heaping cup of fresh corn kernels
• ½ tsp salt

• 1 cup water
• ¼ cup tahini

• 1 tbsp nutritional yeast to sprinkle on top

Pre-heat the oven at 150 degree Celsius.

Combine all the dry ingredients together and stir well. Add the corn and toss for the flour to coat it well.

Now combine water and tahini in a separate bowl and try to stir together till the tahini almost dissolves into the water.

Add the water, tahini mixture into the bow with the flour and stir to combine.

Fold the batter into the loaf pan and sprinkle the nutritional yeast on top. Place it in the pre-heated oven and bake for 45 to 50 minutes or till the toothpick inserted in the middle comes out clean.

Wait for the bread to cool down for a couple of minutes and invert it into a cooling rack. Let the bread cool down completely before you slice into it.