Quinoa Corn Bread

Quinoa Corn Bread

Since eating cleaner and going gluten-free, I realize really miss cornbread. We use to use the little blue box mix.  Oh…you all know which one I am talking about.  The cheapest one at the store…yes, that one!  However, not only is it not clean, it has wheat.
It’s been a while since I could use a mix. BUT…this week…yes literally a day ago I figured out how to use my leftover quinoa to make cornbread.

♥♥ Enjoy Friends!

Quinoa Corn Bread Recipe


  • 1 cup cooked quinoaIMG_0683.JPG
  • ½ cup cornmeal
  • ½ cup of vegan unsweetened milk (I prefer flax milk.)
  • 2 teaspoon baking powder
  • 6 teaspoon maple syrup
  • 3 teaspoon vanilla extract
  • 2 teaspoon coconut oil
  • 1 egg
  • ¼ teaspoon of sea salt
  • oil spray


  1. Pulse Quinoa in food processor or blender (1-2) times to break up the quinoa
  2. In a bowl combine the dry items, quinoa, cornmeal, baking powder and salt.
  3. In a separate bowl, beat egg, coconut oil, milk, maple syrup, vanilla extract together.
  4. Pour the wet items into the dry item bowl and mix.
  5. Let the batter sit for 10min to let the baking powder activate.

During this time:

  1. Preheat your oven to 400 degrees F
  2. Spray the oil to lightly coat the bread pan.
  3. Pour the batter into the bread pan.
  4. Bake for 30-40min or till the edges separate from the pan (and a toothpick comes out smoothly from the center.
  5. Let it cool for 10min before serving.

This recipe serves 6.

Quinoa Corn Bread Recipe
Clean Eating Gluten Free Foodie

Dairy Free

Tree Nut/Peanut Free

Soy Free

21DF: 2/3Y + 1/3tsp
(Egg comes out to be 1/12R but I did not count it unless you eat more than 2 pieces).



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