Sometimes simple is best. George made a chicken dinner this week and wanted to create something that felt like cornbread to accompany it. When he’s concocting his healthy versions of traditional recipes, he kinda guesses until he gets it right.... but he NAILED this one on the first try!
The best part? The recipe is SO DAMN SIMPLE. We want to share it with you, but keep in mind, the quantities are estimates - when you’re a real-time recipe experimenter, sometimes you use the “eyeball” method.
Approx 2 cups Quinoa flour
Approx 1 tbspn Baking soda
Approx 1 cup Manitoba Harvest hemp seeds
Approx 1 tspn of Earth Balance “butter”
Mix water in with flour, hemp seeds, and baking soda slowly until mixture is texture of a thick paste. Poor into a small bread pan. Bake at 350 for 25 minutes or until “fork test” comes out clean.
While baking, at around 15 minutes, draw a line across length of loaf with a sharp knife, about 1/4 inch deep. Take “butter” and brush it across top.
Remove when done baking, let rest for 10 minutes. Cut, serve, enjoy!