QUINOA CORN BREAD

[vegelady]

QUINOA CORN BREAD

In a skillet, over medium heat, brown:

1 sweet onion, medium size, chopped fine
1 Tbsp. Bragg's Liquid Aminos

In a large bowl combine the dry ingredients:

2 cups cornmeal
1 cup quinoa flour (grind quinoa in a dry blender for about 5 minutes to
obtain)
2 tsp. salt
1 1/2 tsp. baking powder (aluminum free such as Rumford is best)
1/2 tsp. baking soda
1 tsp. garlic salt
2 tsp. onion powder
1/3 cup natural applesauce
2 Tbsp. maple syrup (or alternative liquid sweetener such as brown rice
syrup)
1 3/4 cup almond milk

DIRECTIONS:

In a separate bowl, combine liquid ingredients and whisk together. Pour
over dry ingredients. Stir, add onion, and blend well. Pour into prepared
9 x 9 inch pan and bake at 425 degrees for 25 - 30 minutes. Serve hot with
a little pure maple syrup drizzled over the top.