Recipe Vortex

300 g pre-cooked cornmeal (corn flour)

1.5 tsp salt

1 pinch turmeric

300 ml warm water

2 tbsp olive oil

In a mixing bowl, combine the pre-cooked cornmeal with salt and turmeric.

We have used pink Himalayan salt as it’s high in minerals and gives extra flavour to any dish.

Add lukewarm water to the cornmeal and stir well. Knead the ingredients for a few minutes or until the dough comes together.

Then, let the mixture stand for 5 minutes.

Form as many balls as the number of servings and then flatten each of them into a patty over the palm of your hand or in between two sheets of baking paper.

Heat the vegetable oil in a non-stick skillet and place the arepas.

Cook the arepas for 5 minutes on each side until a crust forms and they are nicely golden.

Remove them from the pan and pat excess oil with kitchen towels.

Slice in half and stuff these delicious gluten-free arepas with your favourite fillings.

We especially recommend guacamole, black beans, and chilli flakes.

Enjoy!