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Quinoa bread, cornbread style

I’ve been meaning to play with making plant-based whole-food breads for a while, and when Joe said that he’d like cornbread and beans for dinner some time soon, I thought I’d try making a cornbread-style quinoa bread … and upped the challenge by making it sugar-free, too!

The sweetener? Roasted sweet potato puree.  Yep, just a roasted sweet potato that’s been whipped around in the food processor for a minute. 

Oh. My. Goodness. The taste and texture of this bread is nothing short of amazing. I never would have thought that quinoa could be a step-in substitute for cornmeal. 

This is seriously nommable.

Dry Ingredients

  • 1 cup quinoa flour (If you have a high-speed blender, you can blend up the whole grain to make the meal)
  • 1/2 cup tigernut flour (If you don’t have tigernut, add 1/2 cup quinoa)
  • 1/2 cup cassava flour (If you don’t have cassava, add 1/2 cup quinoa)
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Wet Ingredients

  • 1 large sweet potato (roasted and pureed with skin)
  • 6 tbsp water (warm)
  • 2 tbsp flax meal (If you have a high-speed blender, you can blend up the whole grain to make the meal)
  • 1 tbsp apple cider vinegar
  • 1 cup soy milk (Or other nondairy milk of your choice)

The Basics

  1. Preheat oven to 425° F.
  2. Put a well-seasoned 10-12″ cast iron skillet in the oven to heat up.

Prepare items that need to sit

  1. Mix flax meal with water and set aside.
  2. Mix nondairy milk with vinegar and set aside.

Prepare batter

  1. Add all dry ingredients to a large bowl and whisk to thoroughly incorporate. Tip: Double, triple, or even quadruple this dry mix and store in a cool dry place. You’ll always be ready to whip up a batch!
  2. Make a well in the center of the dry mix.
  3. In a medium bowl, combine the sweet potato puree, nondairy milk mixture, flax meal mixture and mix well.
  4. Pour sweet potato mix into dry mix and stir until just moistened.

Bake it!

  1. Pour batter into hot skillet and use flat edge of a spatula to smooth the top.
  2. Bake 17-20 minutes, or until a clean knife comes out clean from the middle and the top is golden brown.
  3. Let cool for at least 10 minutes.
  4. Enjoy!