Quinoa cornbread (or muffins or slice)

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Quinoa cornbread (or muffins or slice)

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Ingredients

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Quinoa cornbread

50 g quinoa
500 g liquid stock (or 500g water plus 1/4tsp stock paste)
1 tbsp yoghurt (or buttermilk or whey), omit if dairy free
80 g quinoa flour (mill your own, see tip)
110 g polenta
60 g arrowroot or tapioca
1/2 tsp bicarb soda
1 tsp baking powder
1 tbsp Rapadura Sugar
Pinch salt
2 tbsp apple cider vinegar
100 g coconut oil (or macadamia or olive oil)
250 g rice milk (or oat milk or other dairy free milk)
100 g cooked corn (tinned or fresh), optional

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6

12h 25min

Preparation 12h 0min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Afternoon tea Snack Baking Bread Children food Egg free Gluten free Lactose free Non-dairy Vegetarian Nut free Side dish

Recipe's preparation

Quinoa cornbread

Place 50g quinoa in small bowl or mesh strainer and rinse well. Add stock and yoghurt and allow to soak for a few hours or overnight. Rinse.

Cover Varoma tray with baking paper and spread out soaked quinoa (see photo). Cook 20 minutes / Varoma / speed 2. Set cooked quinoa aside in bowl and allow to cool.

Preheat oven to 190˚C. Lightly grease a 20cm (8") cake tin with oil (see tip for lunchbox muffins or slice).

To clean, dry TM bowl add quinoa flour, polenta, arrowroot, bicarb soda, baking powder, sugar and salt and mix 20 secs / speed 4.

Add vinegar, oil, milk and cooked quinoa and mix 10 secs / speed 3. Scrape down and repeat until just combined. Add cooked corn (if using) and mix 5 secs / "Counter-clockwise operation" / speed 3-4.

Pour mixture into prepared tin and bake 25-30 mins or until cooked. Turn out onto wire rack and allow to cool, or serve warm

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Tip

For cornbread that you can slice and serve with your choice of topping, bake in a square cake tin or loaf tin. For easy to freeze lunch box snacks, bake in a slice tin (first pic) and cut into desired size or muffin or mini-muffin trays (second pic). Cooking time will vary so adjust accordingly and keep an eye on the oven. Cooking time given in recipe is for a 20cm (8in) cake tin.

To mill your own quinoa flour, add 80g quinoa to clean, dry TM bowl and mill 2 mins / speed 10 (see note below).

NOTE: Quinoa grains have a natural bitter-tasting coating so unless you know that your quinoa is pre-washed and dried, you will need to do this step before milling or just use store-bought quinoa flour.

Original recipe from Wholefood for Children by Jude Blereau. Adapeted for Thermomix by Erica Noble.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.