Blueberry Quinoa Cornbread {Leftovers Club}
As someone who rarely bakes, I usually look forward to Leftovers Club as an excuse to experiment with some of the many sweet confections on my evergrowing to-do list. This time however, I found myself thinking “oh no, more sweets!” Between Friendsgivings and Thanksgivings and holiday happy hours, having brownies or cookies sitting around my house to snack on felt like the last thing I needed. Then I remembered that Leftovers Club doesn’t have to be desserts. So I browsed around for something that would be nice to have around the house as part of our meals and aha! I found this blueberry quinoa cornbread.
Both vegan and gluten-free, this cornbread appeals to many palates. The bread itself is not especially sweet, so it’s very lovely with a bit of honey. I smeared mine with a blend of almond butter and honey, but my Southern boy preferred his with honey butter. Really, you can’t go wrong! As you can see, I experimented with a combination of muffins and mini loaves (I doubled the recipe below). I think I slightly preferred it in loaf form, but mostly just because it’s easier to spread with deliciousness. Or make into FRENCH TOAST!
Oh yes I did.
I also have to give a quick shout out to my Leftovers Club Partner Faye of Live… Bake… Love. She sent me a festive box of these dark chocolate orange fleur de sel Florentines, and OH MY GOD, these are right up my alley! Somehow she guessed that dark chocolate is my favoriteeeeee, and I was thrilled to get a treat that I won’t feel bad about keeping around to enjoy just a bit of when I get one of my frequent dark chocolate cravings. Although maybe I need to hide these if I want to keep them around, Courtney seemed to be big fan as well. OH CRAP, HE’S WORKING FROM HOME TODAY! (If you’re reading this: YOU BETTER NOT EAT MY FLORENTINES!)
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Blueberry Quinoa Cornbread (Vegan & Gluten-Free!)
Adapted from The Colorful Kitchen
- ½ cup dry quinoa
- 1 cup cornmeal
- ¾ cup rolled oats
- ¾ cup apple juice
- 3 tbsp coconut oil
- 1 tsp baking powder
- ⅛ tsp salt
- ½ cup blueberries (or more!)
- Almond butter, butter and/or honey, for serving (optional!)
- In a small saucepan, bring 1¼ cups of water and quinoa to boil. Cover and let simmer for 15 minutes. Turn heat off and let sit for 5 minutes.
- Preheat oven to 375°. Grease a standard loaf pan or a 8″ x 8″ baking dish.
- Combine all ingredients (including cooked quinoa) in a large bowl and stir until thoroughly mixed.
- Pour batter into baking dish. Bake for 30-40 minutes, or until edges are golden brown.
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I’m glad you enjoyed the recipe! Usually when other bloggers post my recipes they ask my permission or link back to my site. I would really appreciate it!
Please look closer – I did link back to your site. As you may know, recipes are not copyrighted so permission to use or adapt a recipe is not required nor is it the norm- however, I always link back so that my readers can enjoy your blog!
Johanna, thanks so much for being such a great partner for the Leftover’s Club! These were absolutely delicious and a welcome break from all of the sweets I’ve been indulging in this season!
These look so good- I would never think of quinoa in cornbread….but yum!
LOVE this!!! Quinoa in cornbread? Genius.
Going to have to try these
I love that this is still a little sweet but packed full of health! Wish I had woken up to a square of this for breakfast!