could it be corn?

I made something delicious for you.

And for real, it could be for you if you came over. And you totally could because I don’t have school today! Wahoo for Columbus Day — minus the whole him torturing and being cruel to Native Americans. That wasn’t cool, Columbus — next time, make better life choices.

I’m going to give you three guesses as to what you think this might be.

Okay - now, raise your hand if you guessed cornbread.

You’d be wrong. It’s not cornbread. But it looks like cornbread, right? Can I let you in on a little secret? It kind of tastes like cornbread too.

Unfortunately, that’s a problem for me. Remember how I can’t eat corn products? Yeah, stinks, right? Also unfortunately for me, I have been craving cornbread for the last two years of my life. In fact, I have cried while making cornbread for the Husband over the past two years — aaaand that’s a lie — I haven’t cried. But I’ve cried on the inside.. a little. I didn’t want to try and make him cornbread that has no corn in it because I’ve already made him eat cheese that doesn’t have any cheese in it. I can only be a horrible wife once a week. I’ve hit my quota.

So, I’m not going to call this cornbread — or maize bread. Instead, I’m going to let you in on the secret ingredient that holds the key to happiness.

Quinoa. Man, I love those ancient grains.

Quinoa Bread a mock cornbread!

Serves: 12 (or in my case… 4)
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

• 1 cup white rice flour
• 1/2 cup dry quinoa
• 1 cup water
• 1/4 tsp. salt
• 3/4 tsp. baking soda
• 2 tbsp. Earth Balance, melted
• 2 tbsp. unsweetened applesauce
• 1 tbsp. agave nectar
• 1 flax egg
• 3/4 cup almond milk

Directions: Begin by bringing dry quinoa and 1 cup water to a rapid boil in a small sauce pan. Reduce heat, and continue cooking (~15 minutes) until all the liquid has absorbed. Meanwhile, combine 1 cup white rice flour, 1/4 tsp. salt, and 3/4 tsp. baking soda in a mixing bowl. Toss and set aside. In another small mixing bowl, combine your melted Earth Balance, agave nectar, flax egg (1 tbsp. ground flax + 3 tbsp. warm water), applesauce, and almond milk. Whisk until smooth and set aside. Once your quinoa is done cooking, add the quinoa and the wet ingredients to the flour mixture. Mix until all ingredients are well incorporated and pour into a 9×9 greased baking dish. Cook in a 375 degree Fahrenheit oven for 22-25 minutes. Cut into 12 pieces and enjoy!

Now I’m wishing I didn’t stick this bread in my freezer after I couldn’t control myself around it anymore.

Tagged as: corn free cornbread, gluten free, mock cornbread, quinoa bread, recipe, special diet, vegan