makes about 12 to 16 slices
1 tablespoon extra-virgin olive oil
1 cup quinoa, rinsed thoroughly
1 cup fresh corn kernels (from about 2 ears of sweet corn)
1 1/4 cups blue cornmeal
1/3 cup spelt flour
1 tablespoon oat flour
1 tablespoon brown rice flour
1 1/4 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 tablespoon unrefined sugar
1 cup soy milk
1/3 cup maple syrup
1/3 cup canola oil
1 tablespoon flax eggs
1. To make the quinoa, heat the olive oil in a skillet. Add the quinoa and toast over high heat, stirring frequently, for 5 to 7 minutes. Add 2 cups of water, stir, and cover. Reduce the heat and simmer for 8 to 10 minutes, or until the liquid has evaporated. Set aside to cool.
2. Preheat the oven to 350 degree Fahrenheit and oil a 13x9x2-inch baking pan.
3. To make the corn bread, combine the corn, cornmeal, flours, baking powder, baking soda, salt, and sugar in a large mixing bowl. In a separate bowl, mix together the soy milk, maple syrup, oil, and flax eggs. Add the wet ingredients to the flour mixture and stir well to combine. Stir in the cooked quinoa. Pour the mixture into the prepared pan and bake for 30 to 35 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
And does anybody have any tried-and-true quinoa bread recipes to share? I'm in a cooking mood! :o)