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Vegan Soul Kitchen
by Bryant Terry
Inspired by Myra Kornfeld's "Amaranth-Studded Cornbread" from her brilliant book The Voluptuous Vegan, this recipe uses quinoa flour as well as whole quinoa, which gives it a rich, nutty flavor and some crunch. You can find them both at health food supermarkets. Up until now quinoa didn't show up often in African American-inspired cuisine, but this is a new day....
Yield: 4 to 6 servings

• 5 tablespoons unrefined corn oil, plus more for oiling the pan
• 1/4 cup quinoa
• 3/4 cup cornmeal
• 1/2 cup quinoa flour
• 1/2 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup original unflavored rice milk
• 2 tablespoons apple cider vinegar
• 1/4 cup agave nectar

Set a rack in the middle of the oven and preheat to 425°F

Grease an 8-inch-square bread pan and set aside.

In a medium-size skillet over medium heat, toast the quinoa shaking the pan occasionally, until the grains start to pop, 2½ to 3 minutes Transfer the quinoa to a large bowl.

Add the cornmeal, quinoa flour, all-purpose flour, baking powder, baking soda, and salt to the bowl with the toasted quinoa Whisk to combine.

In a separate bowl, whisk together the rice milk, apple cider vinegar, agave nectar, and 5 tablespoons of corn oil.

Transfer the bread pan to the oven to preheat until sizzling, about 5 minutes.

After the pan has heated for 4 minutes, combine the wet mixture with the dry mixture with a large spoon and quickly mix just until the dry ingredients are moist Do not overmix or the bread will be dense.

Remove the pan from the oven and immediately scrape the batter into it. Return the pan to the oven and bake on the center rack for 15 to 18 minutes, or until the corn-bread is golden brown and firm to the touch (and a toothpick inserted into the middle comes out cleanly)

Serve immediately


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