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Name: Quinoa Blue Cornbread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: not set
Ingredients: 2 tablespoons ground flaxseed; 1 cup plus 6 tablespoo water divided; 1/2 cup uncooked quinoa; 1 cup blue cornmeal; 1/2 cup all-purpose or whole wheat pastry flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 1/2 ripe banana; 3/4 cup milk; 1/4 cup granulated sugar; 1 cup fresh blueberries or corn kernels

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INGREDIENTS

2 tablespoons ground flaxseed
1 cup plus 6 tablespoo water ; divided
1/2 cup uncooked quinoa
1 cup blue cornmeal
1/2 cup all-purpose or whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 ripe banana
3/4 cup milk
1/4 cup granulated sugar
1 cup fresh blueberries or corn kernels

Servings

INSTRUCTIONS

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.

NOTES

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Quinoa Blue Cornbread

2 tablespoons ground flaxseed
1 cup plus 6 tablespoo water divided
1/2 cup uncooked quinoa
1 cup blue cornmeal
1/2 cup all-purpose or whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 ripe banana
3/4 cup milk
1/4 cup granulated sugar
1 cup fresh blueberries or corn kernels

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.

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Nutrition

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Serving Size: 1 Serving (88g)
Recipe Makes: 8 Servings

Calories: 412
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 412

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