Quinoa Cornbread

Rinse in cold water 3x:

1 c white raw quinoa seeds

Soak in 2 c water at room temperature overnight, or for 6 - 12 hours. (Your seeds will start to sprout! This will make them healthier, easier to digest, and easier to puree.)
Drain excess water and puree sprouted quinoa seeds in a blender with:

2/3 c milk or milk substitute
2 eggs (extra large or large)
*2 - 4 Tbsp melted butter, olive oil or coconut oil
*1 - 2 Tbps sugar, agave syrup or honey (optional)
2 Tbsp starch (tapioca, corn, or arrowroot)

Combine separately:

1 c corn meal
1/4 - 1/2 tsp sea salt
1/4 tsp soda
2 tsp baking powder (gluten-free)

*For a richer tasting bread, I use 4Tbsp butter and 2Tbsp sugar.

Mix wet and dry until well incorporated, but don't over mix. Pour into a loaf pan that's been generously greased and dusted with flour - I use 1-2 teaspoons of room temperature butter dusted with corn flour in a glass loaf pan. Bake at 375 for about 40 minutes, rotating the pan after 20 minutes. (For muffins, bake for about 20 minutes.) It's ready when a toothpick inserted in center comes out clean. Remove from oven and let sit for about 10 minutes before removing it from the pan - and then on to a cooling rack.

Enjoy fresh as is, or with butter, honey, preserves, nut butters, guacamole... If keeping longer than a day, wrap it up and sore it in the fridge. Later you can slice and toast, or grill it.

Yum!