Lunch – Quinoa Cornbread
This recipe is Vegetarian and is excellent with soups or salads. Serves 6-8.
¾ cups of quinoa flour
½ cup of quinoa flakes
1 cup of polenta
1 tbsp of brown sugar
1 tsp bicarbonate of soda
½ – 1 tsp chilli flakes
4 shallots or spring onions, finely sliced
1 cup of frozen corn
Salt and freshly ground pepper to taste
1 ¼ cups of buttermilk
3 large eggs
90ml of extra virgin olive oil
Preheat the oven to 180c. Brush a 24cm square cake tin preferably non stick with oil.
Place the quinoa flour, quinoa flakes , polenta, sugar bicarbonate of soda and chilli flakes in a large bowl and mix well. Stir in the shallots and corn, and season with salt and pepper.
Whisk together the buttermilk, eggs and olive oil, and pour them into the dry ingredients. Mix well. Pour the batter into the prepared tin and bake for 20-25 minutes, until golden and a skewer comes out clean.