This healthy update on cornbread uses no butter, eggs, milk, salt, oil, or refined sugar or flour, instead getting its sweetness and texture from apple juice, bananas, oats, quinoa and flax seeds.
1 cup water
1/2 cup dry quinoa
1 cup cornmeal
1/3 cup rolled oats, ground into flour
1-1/2 tablespoons flax seeds, ground
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 of a ripe banana
1 cup apple juice (or 2-3 pitted dates soaked in 1 cup water)
Water as needed
1. Cook the quinoa: boil 1 cup water, then add in the dry quinoa, reduce to a simmer, cover and cook for 15-20 minutes until the water is gone and the quinoa is fluffy.
2. While the quinoa is cooking, combine the cornmeal, oat flour, flax seeds, baking powder, baking soda and cinnamon.
3. In a separate bowl, mash the banana with a fork, and blend in the apple juice (or water and dates). (If using dates instead of apple juice, mix the banana, dates and water in a blender for a smoother consistency.)
4. Combine wet and dry ingredients with a fork; fold in the cooked quinoa. The mixture should be thick, but add a little water if it’s too stiff. Spread mixture into a non-stick or parchment paper-lined 8×8-inch square pan and bake at 350 for 25 minutes. Let cool 10 minutes before cutting.
Notes: You can also use blue cornmeal in place of the yellow cornmeal, and add fresh corn kernels or blueberries for a heartier, more colorful cornbread. / Quinoa comes in yellow, red and black, so feel free to use red or black for a more variegated cornbread. / Use a powerful blender, like a Vitamix or Tribest personal-size blender, to grind the flax seeds and oats, and to blend the bananas, dates and water.
Preparation: 20 minutes; cooking: 25 minutes; makes one 8×8 pan