Quinoa Corn Bread
By Cathy Fisher
Serves: Makes one 8x8 pan
Prep Time: 20 min
Cook Time: 25 min
1 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.
2 Preheat oven to 350.
3 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.
4 Spread into a prepared 8×8-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.