I’ve been a touch quiet ’round internet-land these past few weeks but there’s been lots happening in the background…
A few Dining Out posts, a few events, and a whole lot of design / editing / food photography for a new extremely fast turn around project has meant that this is not only the first recipe post in two weeks but the first thing I’ve cooked and photographed for my own purposes since those Almond Croissant Makeover treats. Phew.
Of course that meant I not only tackled one dish last night but two, it happens. The first – this Gluten Free Quinoa Cornbread – is inspired by my assigned blog for this month’s Secret Recipe Club. The second – a mushroom and kale soup – should provide badly needed sustenance for another impending crazy week, as well as a future post.
Flipping through the recipe index on my SRC assigned blog, So Tasty So Yummy, I was spoiled for choice! Katie’s wholewheat Chocolate Doughnuts were one of the first things to catch my eye, alas I have no doughnut pan (note to self, get a doughnut pan…) and while I could have made them in a muffin tin, where’s the fun in that?
I got distracted by the Autumn Dinner Party, thinking how perfect it would be to share over on Seasonal Sunday Lunch, I contemplated the Portobello Mushroom Soup for dinner, but I kept going back to the Cornbread.
You could call this a very generously adapted reflection of the original, but honestly when do I stick to a recipe these days? Inspiration is everything and Katie’s cornbread is just the inspiration I needed.
Now please excuse me while I crawl back into a pile of work, at least there’s soup and bread to keep me going, and soon enough I’ll share what I’ve been up to… Have a great week!
Gluten Free Quinoa Cornbread
Cornbread, only different, but not.
Inspired by So Tasty So Yummy
Makes one 8 inch pan
- 1 c cornmeal (polenta)
- 1 c cooked quinoa
- 1/2 c quinoa flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 3/4 c corn kernels, fresh or frozen thawed
- 1 – 2 jalapenos, finely diced, optional
- 1 c almond milk plus 1 tsp lemon juice
- 2 Tbsp rice syrup
- 1/4 c olive oil
- 1 egg
Preheat oven to 180C (350F). Grease a square 20 cm (8 inch) cake tin, line base and two sides with a long strip of baking/parchment paper.
Mix together dry ingredients, cornmeal through jalapenos, breaking up any lumps. Whisk together wet ingredients, combine with dry and stir well.
Pour into prepared pan and bake for 30 mins until centre is firm and a toothpick comes out clean. Cool in pan 10 mins, run knife along unlined edges and turn out to cool completely.
- Sub almond milk with any other dairy or non-dairy milk you prefer
- Sub rice syrup with honey or maple syrup but bread won’t be fructose free
- Sub quinoa flour with buckwheat or spelt. Spelt flour is not gluten-free.
vegetarian // gluten-free // dairy-free // refined sugar-free // vegetarian