After messing these up the first three times, I almost gave up. But I’m not a quitter so I gave it one more shot and came up with these little treats. And shockingly, they really do taste like little bites of pumpkin pie.
Or at least I think so. Just tell me they do so I don’t feel bad about throwing away like 50 inedible bites. Continue reading
Katie tidbit #32: I used to thoroughly dislike peanut butter and jelly sandwiches. Crazy, right? Like, what child DOESN’T like peanut butter and jelly? Ok, maybe the kids who are allergic to peanuts might not enjoy the classic PB & J, but they have an incredibly valid reason to dislike that amazing combo.
I just remember every time I opened my lunchbox to find PB & J staring back at me I was a little less than enthused. I will admit PB & J was better than the we-ran-out-of-sandwich-meat-so-here-is-the-last-of-the-cheese sandwich. Those were worse than PB & J. Sorry Mom. Continue reading
I’m not much of a baker. I like to play around with ingredients and I’m not one for using exact measurements when I’m cooking. Baking needs exact measurements or more often than not you end up with inedible hockey pucks. Trust me. I know. I had some leftover quinoa and wanted to do something out of the ordinary with it. I knew it did well in bread like dishes and I just happened to be making sloppy joes for dinner that night. So obviously I had to turn my quinoa into cornbread. Yes, that is a logical progression. At least in my mind. These bites come together quickly and freeze rather nicely, so you can make a bunch and not worry about them going bad. That is if you have any left over!
Quinoa Cornbread Bites
- 1 1/2 cup cooked quinoa
- 1 1/2 cup cornmeal
- 1 1/2 tbsp flax meal (you can buy the seeds in bulk which is cheaper and then grind them in a food processor at home)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup almond milk
- 1/2 cup apple cider vinegar
- 2-3 tbsp molasses, depending on how sweet you want it
- 1/2 tsp salt
1. Preheat oven to 375 and mix almond milk and apple cider vinegar in a small bowl and set aside while you prepare the rest of the ingredients
2. Combine all the dry ingredients in a large bowl and whisk together.
3. Add 1/2 cup of the cooked quinoa to the milk and ACV as well as the 2-3 tbsp molasses. If you have an immersion blender, blend this mixture until it is smooth and creamy. If you don’t have an immersion blender, transfer to a blender or food processor.
4. Add the wet mixture to the dry mixture and stir everything together. It will foam up a little bit due to the vinegar and baking soda, but it will go back down. Fold in the rest of the quinoa.
5. Spray a little olive oil into a mini muffin tin and spoon about a tbsp of the mixture into each cup. Don’t over fill because the bites will rise as they cook. Bake for 10-12 minutes and then let them cool on a wire rack.
These go really well with sloppy joes or chili. I’m sure they would taste really good with some homemade jam or as my mom told me, “These are just another vehicle to get butter into my mouth.” Now you know where I get my clever wit! Eat up and hope you enjoy!