Quinoa-Quinoa Cornbread

By Demi

Ingredients

• 5 tbsp unrefined corn oil
• 1/4 cup quinoa
• 3/4 cup cornmeal
• 1/2 cup quinoa flour
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup original unflavoured rice milk
• 2 tbsp apple cider vinegar
• 1/4 cup agave nectar

Preparation

Step 1

Set a rack in the middle of the oven and preheat to 425F.

Grease a 8 inch square bread pan and set aside.

In a medium-sized skillet over medium heat, toast the quinoa, shaking the pan occasionally, until the grains start to pop, 2 1/2 to 3 minutes. Transfer quinoa to a large bowl.

Add the cormeal, quinoa flour, all-purpose flour, baking powder, baking soda, and salt to the bowl with the toasted quinoa. Whisk to combine.

In a seperate bowl, whisk together the rice milk, apple cider vinegar, agave nectar, and 5 tbsp of corn oil.

Transfer the bread pan to the oven to preheat until sizzling, about 5 minutes.

After the pan has heated for 4 minutes, combine the wet mixture with the dry mixture with a large spoon and quickly mix just until the dry ingredients are moist. Do not overmix.

Remove the pan from the oven and immmediately scrape the batter into it. Return the pan to the oven and bake on the center rack for 15 to 18 minutes, or until the cornbread is golden brown and firm to the touch. Serve immediately.