Monday, October 7, 2013

Quinoa-Corn Bread

The posted recipe was adapted from the following link to be healthier for me and my family. Some of you may enjoy the original. We were not fond of the cream custard nor of the original fat ratio.


1 cup whole wheat flour
3/4 cup yellow cornmeal (coarse)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs
1 1/2 cups cooked quinoa, room temperature
3 tablespoons unsalted butter, barely melted and cooled a bit
3 tablespoons raw sugar (or brown sugar)
2 cups Unsweetened Almond Milk
1 1/2 tablespoons Red Cider Vinegar

Preheat the oven to 350F. Spritz a 9x7x2 pan or 10in oven-proof skillet with your oil of choice. Roughly ten minutes before you are ready to bake the cornbread, while you are mixing the batter, place the pan in the hot oven.

In a large bowl stir together the flour, cornmeal, baking powder, baking soda, and if you wish, add 1 teaspoon dried mixed herbs (optional). For example, on Black Bean Chili night, I added a Mexican Seasoning Herb Mix.

In a separate bowl, beat the eggs, quinoa, and melted butter until well-blended. Add the sugar, salt, milk and vinegar and stir again. Then add the wet ingredients to the dry ingredients and stir just until the batter comes together. It will seem very thin, don't worry.

Pour the batter into the heated skillet. Carefully place in the oven and bake for 40 to 50 minutes, the bread is done when the top becomes lightly browned and the center just set.

Makes 12 servings

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