Honey cornbread with poppy seeds and berries

Beautifully moist with a crispy outside this sweet honey cornbread is a true local slow food gem. The recipe developed during some of my summer travels as I was tasting and combining some of the finest local ingredients. There was this heavenly delicious corn flour produced in a fairy tale like century old stone mill and probably the best natural acacia honey I have ever tasted with a scent of wild roses and lush green forest. Oh, and wild blackberries that I couldn’t get enough of. Some fine freshly grounded deliciously fragrant poppy seed. I took all of these souvenirs with me, so the recipe sort of unpacked itself altogether with my luggage when I came back home.


The first time I made a tiny cake as I wasn’t sure how it would turn out, but it was love at the first bite. So rich in flavours, the honey and fresh fruit keep it deliciously moist and corn flour and poppy seed add to the crispiness and fragrant, nutty aroma. This cake develops its fullest taste in time, the longer it sits in the fridge the more delicious it becomes, as all honey made cakes. It’s also very easy to make and takes up to 30 minutes so give it a go this autumn, especially if you stocked some berries in the freezer like I have 🙂

It’s very easy and takes up to 30 minutes to make.

What will you need for one cake (about 8 servings)

  • 2 tbs ground flax seed
  • 100g white corn flour
  • 100g chickpea flour
  • 1/2 ts baking powder
  • 100g acacia honey
  • 75ml olive oil
  • 150ml rice milk
  • 2 lemons
  • 50g poppy seeds
  • 150g berries

Baking this beauty

Mix flax seeds with six table spoons of water and leave aside. Turn the oven to 180C.

Mix all the dry ingredients corn, chickpea flour, poppy seeds and baking powder. Now start adding  the mix of flax seeds and water, honey and olive oil mixing with dry ingredients until all blends into a thick batter.

Take another bowl and mix rice milk with a zest of lemons and a juice of one lemon. Add this to the flour batter and mix to blend well. In the end add the fruits to the batter and mix gently to fold evenly.

Grease a baking tin with a bit of olive oil, sprinkle with some corn flour so it doesn’t stick, pour the batter and bake for some 20 minutes or less, depends on the shape of the cake you are making, the thinner it is the faster it bakes.

When it’s done, leave it to cool than get it out of the tin, sprinkle some honey on top and add fruits, loads of.

And have fun baking!










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