Vegan Quinoa Cornbread

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Quinoa Cornbread

It’s freezing outside today (-12 celcius) and I am at home feeling a little cold so I decided to fire up the oven and bake something to warm me up a little.

I love cornbread. I also love Quinoa.  Why not combine the two  for a healthy delicious treat.  Really easy and quick to make.  Recipe uses quinoa flour and white quinoa seeds which gives the bread a little crunch which is nice. Prep, cooking and clean-up can all be done in around 30 mins.  Awesome.  If you have never baked before don’t worry about it.  I promise you this is a really easy recipe.

Great to eat alone as a snack or serve with some chili or soup.

Recipe inspired from Vegan Soul Kitchen by Bryant Terry.  I changed a few things because I didn’t have the exact ingredients he called for.  I used soy milk instead of rice milk, and I used extra virgin olive oil instead of corn oil.  Overall I pretty much followed the recipe though.

Here it is.



1/4 cup quinoa

3/4 cup cornmeal (I used coarse grind)

1/2 cup quinoa flour

1/2 unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon of salt


1 cup unsweetened organic soy milk

2 tablespoons apple cider vinegar

1/4 cup agave nectar

5 tablespoons extra virgin olive oil

a little oil for the pan – I used a little coconut oil


1. Preheat oven to 425 degrees Fahrenheit with rack in the middle

2. Put your quinoa in a frying pan and put on medium heat, shaking the pan occasionally.  Approx. 3 minutes to toast it.  Quinoa will begin to pop and turn a golden color.  Remove form heat.

3. Transfer toasted quinoa to a large mixing bowl.  Add the rest of the dry ingredients to the bowl. (Cornmeal, quinoa flour, all purpose flour, baking powder, baking soda, and salt)  Whisk to combine. Set aside.

4.  Grease 8 inch square bread pan with a little oil and put it in the oven to preheat pan for 5 minutes.

5. While your pan is pre-heating combine all the wet ingredients in a separate bowl and whisk together.  (soy milk, apple cider vinegar, agave nectar, olive oil)

6. Combine wet ingredients into bowl with dry ingredients and mix together quickly until dry ingredients are all moist. Do not over mix.

7.  Remove pan from oven and scrape batter into pan.  Spread batter evenly in pan.

8.  Bake in oven for 15-18 minutes. Bread should be golden brown and firm to the touch. Test with a toothpick.  Bread is ready when you insert a toothpick and it comes out clean.



8 inch square bread pan



measuring cups and measuring spoons

2 mixing bowls


Delicious.  Now I am headed back outside to face the cold.


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