Quinoa Skillet Bread
- butter to grease pan, about 1 tablespoon
- 1 cup / 4 oz / 115g whole wheat pastry flour
- 3/4 cup / 4 oz / 115 g yellow cornmeal (coarse)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon dried mixed herbs (optional)
- 2 large eggs
- 1 1/2 cups / 7 oz / 200 g cooked quinoa, room temperature*
- 3 tablespoons unsalted butter, barely melted and cooled a bit
- 3 tablespoons natural cane sugar (or brown sugar)
- 3/4 teaspoon fine grain sea salt
- 2 cups / 475 ml milk
- 1 1/2 tablespoons white or white wine vinegar
- 1 cup / 240 ml heavy cream
- Produce
- Herbs, dried mixed (1/2 teaspoon)
- Condiments
- White or white wine vinegar (1 1/2 tablespoons)
- Cooking & Baking
- Baking powder (1 teaspoon)
- Baking soda (1/2 teaspoon)
- Butter to grease pan (1 tablespoon)
- Cane sugar, natural (3 tablespoons)
- Cornmeal, yellow coarse (3/4 cup)
- Sea salt, fine grain (3/4 teaspoon)
- Whole wheat pastry flour (1 cup)
- Pasta & Grains
- Quinoa, cooked (1 1/2 cups)
- Dairy
- Butter, unsalted (3 tablespoons)
- Heavy cream (1 cup)
- Milk (2 cups)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on 101cookbooks.com
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Published April 24, 2010 (2 years ago).
41 people saved this recipe.
