recipe: savory cornbread

I came up with this cornbread recipe on a whim.  I wanted something that was delicious and able to cater to a variety of dietary needs with just a few mild tweaks.  Most of my recipes take a few times to get down, but this one came out perfect on the first try! 

Savory Cornbread

Ingredients:

1 cup ground cornmeal
1/2 cup quinoa flour*
1/2 t salt
1 1/2 tbs baking powder
1 tbs Herbs de Provence**
2 tbs ground flax meal
6 tbs water
1 cup milk
1/2 cup melted coconut oil
1/4 cup agave nectar

Method:  Preheat oven to 400 degrees.  In a large mixing bowl, combine all of your dry ingredients and mix together.  In a small dish, mix your flaxmeal and water together and allow to sit for about two minutes.  In a small bowl, combine the rest of your wet ingredients and then your flax/water mixture and beat together.  Pour into dry mixture bowl and beat until your cornbread batter is combined.  Allow to sit for about 5 minutes.  Pour into a greased baking pan and bake for approx. 30-35 minutes.  Serve while hot!

*Don’t waste your time trying to hunt down and then pay for quinoa flour.  You can easily take raw quinoa grains and dry toast them on the stove for a few minutes and then grind them up into a flower in your blender or food processor!

**Don’t have herbs de provence?  That’s ok!  It’s a blend of savory, fennel, basil, thyme, and organic lavender flowers.  You can easily create your own blend or almost-blend at home!

This recipe is gluten free, soy free, egg free, vegetarian, and if you use a rice or almond milk, can easily be both dairy free and vegan.

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recipe: quinoa and egg breakfast bake

I can pretty much guarentee you that you’ll see the basis of this recipe coming back again on the blog in a few different twists and varieties.  Because it’s that good.  Quinoa puts a spin on a traditional quiche and gives it not only a health boost, but a bit of flavor variety as well. 

Quinoa isn’t a word you hear tossed around in many homes, but it’s becoming more popular — and rightly so!  It looks like a small grain, but actually — it’s not!  It’s actually a seed and a relative of leafy green veggies like spinach. (!!!!)  What’s wonderful about quinoa is that it is a complete protein.  That means it has all of the essential amino acids.  (This is especially good news for people looking to get their protein intake from non-animal sources.)  One cup of quinoa contains 9 grams of protein which is more than an egg! 

This little health beauty is a complex carb with a low glycemic index which is great for people watching their blood sugar.  It has a decent amount of folic acid/folate and it’s very high in magnesium, calcium, iron, and various B vitamins.  Fluffy in texture and slightly nutty in flavor, quinoa is a non-grain that is gluten free and an easy replacement for rice, wheat, corn, and other grains.

Quinoa and Egg Breakfast Bake

Ingredients:

10 strips of bacon, cooked and torn to small pieces
8 eggs
5 tbs butter
1/2 cup stock (vegetable or bone)
1 onion, finely chopped and diced
1 pepper, chopped and diced (I used an orange one)
1/2 cup uncooked quinoa, rinsed
3/4 cup goat cheese crumbles
1 tsp sage
2 tbs thyme
2 cloves of garlic, finely chopped
salt
pepper

Method:

Preheat oven to 350 degrees and grease a baking dish with butter or coconut oil.  In a bowl, melt about 5 tbs of butter and add in your eggs and stock.  Whip till blended.  Add in all the aditional ingredients except for the goat cheese and whip till blended again.  Gently stir in the goat cheese.  Pour into your greased baking dish and cover with foil. Gently jiggle the pan to help the quinoa seeds sink to the bottom.  The quinoa should mostly settle to the bottom making a “crust” and will cook while in the oven.  Place in the oven and bake for about 45 minutes.  Remove from oven and allow to cool a bit before cutting and serving.

This recipe is gluten free, grain free, soy free, and could easily be made vegetarian by omitting the bacon.