Preheat the oven to 350F. Lightly oil an 8x8 or a 9x9 inch square cake pan.
In a food processor or blender, or in a bowl using an electric hand mixer, whip the flaxseed and 6 tablespoons of water together until you have a thick and creamy consistency, 1 to 2 minutes.
Bring the remaining 1 cup water to a boil in a small saucepan and then add the dry quinoa. Reduce to a simmer, cover, and cook for 15 to 20 minutes until the water is gone and quinoa is fluffy. (Add a little extra water if it evaporates before the quinoa is done).
Meanwhile, in a medium bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, mash the banana and combine it with the milk and sugar. Add the "flax eggs" and thoroughly combine.
Add the dry ingredients to the wet ingredients, along with the cooked quinoa, and stir to combine. Fold in the blueberries or the corn kernels and stir to combine. The mixture should be thick. Spread into the prepared pan and bake for 20 t0 25 minutes until a toothpick inserted into the center comes out clean.
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|Serving Size: 1 Serving (88g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 239 (58%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 61mg||19 %|
|Sodium 337.1mg||12 %|
|Potassium 244.2mg||6 %|
|Total Carbohydrate 39.5g||12 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 35.2g|
|Protein 5.7g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 412
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