Quinoa Corn Bread
Prep: 20 minutes Cook: 25-30 minutes
Serves:Makes one 8x8 pan
By Cathy Fisher
- 1 cup water
- 1/2 cup dry quinoa
- 1 cup cornmeal
- 1/2 cup whole wheat flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- fresh corn kernels cut from 1 ear (about 1/2 cup)
- 1/2 ripe banana
- 3/4 cup non-dairy milk
- 1/4 cup maple syrup or agave
- 3 tsp egg replacer mixed in 4 tbsp water
Start by cooking the quinoa: boil 1 cup water, then add in the dry quinoa, reduce to a simmer, and cover and cook for 15-20 minutes until the water is gone and the quinoa is puffed up. Set aside while preparing the remaining ingredients.
Preheat oven to 350.
Combine the cornmeal, flour, baking powder, baking soda and salt in a bowl, followed by the corn kernels. Separately, mash the banana well, then add in the non-dairy milk, maple syrup (or agave), and egg replacer mixture. Next, combine wet and dry ingredients. Last, fold in the cooked quinoa. The mixture will be somewhat thick.
Spread into a prepared 8x8-inch square pan and bake at 350 for 25-30 minutes. Let cool 10 minutes before cutting.
Hint: Egg Replacer is made by EnerG Foods and can be found in most natural food stores.