Gluten-Free Sweet Quinoa Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1/4 cup ground flaxseed1/2 cup hot water1 cup cornmeal1/2 cup quinoa flour1/2 cup glutinous rice flour (or tapioca flour)1 tbsp baking powder1/2 tsp sea salt2/3 cup pumpkin puree1 large, over-ripe banana, mashed1/2 cup brown sugar3/4 cup unsweetened rice milk 1/4 cup oil1 cup cooked quinoa, cooled
Preheat oven to 350F and lightly grease a 9" square pan.
In a small dish, whisk together flaxseed and hot water. Set aside for 15 minutes.
In a medium bowl, whisk together the cornmeal, quinoa flour, glutinous rice flour, baking powder, and salt.
In a large bowl, beat pumpkin puree, mashed banana, brown sugar and flax mixture until blended.
Add half the dry ingredients into the wet, then add milk and oil, followed by remaining dry mixture.
Whisk together well, then fold in the cooked quinoa.
Bake for about 35 minutes. Let cool slightly before serving.
Number of Servings: 9
Recipe submitted by SparkPeople user JO_JO_BA.
In a small dish, whisk together flaxseed and hot water. Set aside for 15 minutes.
In a medium bowl, whisk together the cornmeal, quinoa flour, glutinous rice flour, baking powder, and salt.
In a large bowl, beat pumpkin puree, mashed banana, brown sugar and flax mixture until blended.
Add half the dry ingredients into the wet, then add milk and oil, followed by remaining dry mixture.
Whisk together well, then fold in the cooked quinoa.
Bake for about 35 minutes. Let cool slightly before serving.
Number of Servings: 9
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 275.4
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 61.8 mg
- Total Carbs: 51.2 g
- Dietary Fiber: 3.9 g
- Protein: 4.4 g
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