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

Ingredients:

1 cup cooked quinoa
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

Directions:

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

During this time:

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

This recipe serves 6.