Blueberry Quinoa Cornbread (Vegan, Gluten-Free)
Author: Ilene Godofsky
Recipe type: bread
Cuisine: vegan, gluten-free
Prep time:
Cook time:
Total time:
Serves: 8
- 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
- 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.
- Preheat oven to 350°. Grease an 8" x 8" baking dish.
- Combine all ingredients (including cooked quinoa) in a large bowl an stir until thoroughly mixed.
- Pour batter into baking dish. Bake for 30 minutes, until edges are golden brown.
- Remove from oven and let cool completely before slicing.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/08/14/blueberry-quinoa-cornbread-vegan-gluten-free/
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