Gluten-Free Sweet Quinoa Cornbread
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Gluten-Free Sweet Quinoa Cornbread calories by ingredient
Introduction
This is a delicious, moist sweet pumpkin-based cornbread - good to serve with a spicy chili or bean dish or have for breakfast with a dab of jam. Adapted from NourishingMeals.com This is a delicious, moist sweet pumpkin-based cornbread - good to serve with a spicy chili or bean dish or have for breakfast with a dab of jam. Adapted from NourishingMeals.comNumber of Servings: 9
Ingredients
-
1/4 cup ground flaxseed
1/2 cup hot water
1 cup cornmeal
1/2 cup quinoa flour
1/2 cup glutinous rice flour (or tapioca flour)
1 tbsp baking powder
1/2 tsp sea salt
2/3 cup pumpkin puree
1 large, over-ripe banana, mashed
1/2 cup brown sugar
3/4 cup unsweetened rice milk
1/4 cup oil
1 cup cooked quinoa, cooled
Directions
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.