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Blueberry Quinoa Cornbread (Vegan, Gluten-Free)

Do you ever start out in the kitchen making one thing but end up getting inspired to create something entirely different? That’s the story for about 90% of the recipes here at The Colorful Kitchen and today’s Vegan, Gluten-Free Blueberry Quinoa Cornbread is no exception! I had some blueberries leftover from making Blueberry Scones a few days ago so I decide to make blueberry muffins, which turned into blueberry cornbread muffins, which turned into me thinking about the cornbread from Angelica Kitchen (remember my ode to it?). I love their unique macrobiotic-style cornbread that uses brown rice and oats, so I decided to adapt their recipe but feature quinoa and blueberries instead of brown rice.

I’m so happy with how it turned out! Like the cornbread from Angelica, my recipe isn’t fluffy like some cornbreads but instead it’s satisfyingly hearty- in the best way possible! Packed with protein, fiber and only sweetened with apple juice, I’ll definitely be enjoying it for breakfast. I spread a little Earth Balance Buttery Spread on a warm piece and O.M.G….it’s a serious must-try.

It’s important to let the cornbread cool completely before slicing, that way it has a chance to set and it won’t be crumbly. I do highly recommend placing the individually pieces in a toaster oven before enjoying!


5.0 from 2 reviews
Blueberry Quinoa Cornbread (Vegan, Gluten-Free)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: bread
Cuisine: vegan, gluten-free
Serves: 8
Ingredients
  • ½ cup dry quinoa, rinsed
  • 1 cup cornmeal
  • ¾ cup rolled oats
  • ¾ cup apple juice
  • 3 tbs coconut oil
  • 1 tsp baking powder
  • ⅛ tsp salt
  • ½ cup blueberries
Instructions
  1. In a small saucepan, bring 1¼ cups of water and quinoa to boil. Cover and let simmer for 15 minutes. Turn heat off and let sit for 5 minutes.
  2. Preheat oven to 350°. Grease an 8" x 8" baking dish.
  3. Combine all ingredients (including cooked quinoa) in a large bowl an stir until thoroughly mixed.
  4. Pour batter into baking dish. Bake for 30 minutes, until edges are golden brown.
  5. Remove from oven and let cool completely before slicing.

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12 Responses to Blueberry Quinoa Cornbread (Vegan, Gluten-Free)

  1. I just had several slices of this cornbread at a meeting. It was so delicious that I had to track the recipe down so I could make some. Seriously good stuff!

  2. When you put coconut oil in a recipe, such as this one, and it calls for 3Tbs – how do you measure it and how do you mix it in? Should it be melted first? I made a recipe last night (chocolate cupcakes) and left the coconut oil as slivered and lumpy and I could taste it like that in the bites. Maybe it should be melted first? This recipe sounds delish. Thanks.

    • I usually measure after the coconut oil is melted so I can get an exact amount. It’s definitely important to make sure there aren’t any lumps!

    • The apple juice adds a sweetness that really enhances the flavor of the recipe. I think almond milk would definitely work but maybe add a little maple syrup too? Let me know how it works out!

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