Ingredients
-
1 1/2
-
1 1/2
-
1
-
2/3
-
1 1/2
-
1/3
-
2
-
1/4
-
2
-
2/3
-
1 1/3
-
1/3
-
-
-
Directions
Quinoa Blueberry, Cheddar, and Caraway Rye Cornbread, I just finished baking this glorious cornbread as the apex of my post-exam celebration Wonderful things happen to your brain when you’re 19 and done exams – like figuring out the perfect recipe for wholegrain blueberry herb cornbread! I’m amazing! I’m also a bit of a health nut so the ingredients are really quirky, but I’m sure you can play around with things to some appropriate degree Be creative! That’s the best part But I hope you’ll enjoy this recipe just as much as I have! ***NOTE: I make 2 loaves out of this amount of batter, because it rises better (more evenly) that way
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Steps
|
1
Done
|
Place a Greased 5by9-Inch Loaf Pan Into the Center of (convection) Oven and Preheat to 400 Degrees F. Leave the Thing in There Until the Oven Is Heated Up (5-10 Minutes, Depending on Size of Oven). |
|
2
Done
|
in a Large Bowl, Combine Quinoa Flour, Cornmeal, Baking Powder, Caraway Seeds, and Salt. (i Mix This With My Clean Hands.). |
|
3
Done
|
in a Separate Bowl, Whisk Together Oil, Apple Sauce, Soy Milk, Eggs. Add to the Flour Mixture and Stir Quickly Until Well Combined. Gently Fold in the Fresh Blueberries and Cheddar Cheese. |
|
4
Done
|
Working Quickly, Take the Hot Pan Out of the Oven and Pour Batter Inches Place Back in Oven Immediately and Bake For 35-45 Minutes, or Until the Top Is Golden and a Cake Tester Inserted Into the Center of the Bread Comes Out Clean. |
|
5
Done
|
You Can Serve This With Butter, If Youre Into That Kind of Thing. So Good. |
