I love bread, I love a moist dense bread, I love rich flavourful bread, I love simple bread and I love those “what am I doing trying to make this” bread. Quinoa cornbread was on the top of my list this week, so I split the recipe and made a basic loaf and continued with making the ginger quinoa loaf. Cornbread is a great tasting loaf on its own but adding a few dried fruits such as currents or raisin and ginger bring a new buzz to the taste buds. The ginger quinoa loaf has a subtle natural sweetness making it great for breakfast, snaking or after dinner table dessert. Watch yourself though you may just eat it all once you pull it out of the oven. You can also make a basic quinoa cornbread by following the same direction minus the ground ginger, fresh ginger, currents, and vanilla extract.

Ginger Quinoa Loaf

1 1/2 cupYellow Corn Flour (not cornmeal)

3/4 cup Quinoa to 1 1/2 cup water

1 cup Buttermilk, 3 1/2%

1 Egg, large

2 tsp Ground Ginger

3 tbsp Fresh Ginger, minced & julienned 

3 tbsp Dried Currants 

2 tsp Pure Vanilla Extract

1 tsp Baking Soda

1/2 tsp Sea Salt

 

Preheat oven to 350˚F, line 2 6×3″ baking pans with parchment paper and set aside.

Set 1/2 cup cooked quinoa aside, in a large bowl mix the remaining quinoa with yellow corn flour, salt, and baking soda, set aside. In a separate bowl whisk buttermilk and egg together once combined add to flour mixture and stir by hand. Add ground ginger, 2tbsp minced fresh ginger, dried currents and vanilla extract, combine well. Pour into baking pans, evenly spread remaining quinoa and julienned ginger across the tops and bake for 30 min. The loaf will rise 1/2″-1″.