Yesterday I cooked up a batch of turkey pumpkin chili in the crock-pot before I set off to do some holiday shopping. In my mind, chili is never complete without a slice of warm cornbread on the side. This cornbread tastes grainy and healthy with the addition of the quinoa and was quite awesome right out of the oven!
~2 tablespoon flaxseed meal
~1/2 cup water
~4 tablespoons uncooked quinoa, toasted
~1/2 cup all purpose flour
~4 tablespoons quinoa flour (you can grind up the dried quinoa in a coffee grinder or blender)
~1 cup cornmeal
~4 tablespoons brown sugar
~4 teaspoons baking powder
~2 tablespoon agave nectar
~1 cup almond milk
~4 tablespoons canola oil
1. Preheat oven to 425.
2. Toast the uncooked quinoa with medium heat.
3. Bring water to a boil in a small saucepan. Add flaxseed meal and simmer until thickened. Stirring occasionally.
4. In a bowl, combine the flours, toasted quinoa, cornmeal, baking powder, brown sugar, and salt.
5. Add the flaxseed meal + water mixture, agave, almond milk, oil and mix until combined.
Serve with warm honey butter!