Kosmic Cornbread

This is the best cornbread recipe ever!  It is super moist and stays moist the next day unlike so many other cornbread recipes.  It is super nutrient dense with cornmeal, quinoa, tofu and spelt flour.  Packed with protein and fiber, this bread is a nutritional power house.  I serve this with spicy two bean chili, and a big green salad.  

This recipe comes from Mark Reinfled, authour of, "Vegan Fusion- World Cuisine." I have had the pleasure of taking some of Mark's classes and have learned so much from him.

Enjoy! 

Ingredients

Dry

• 2 cups             Spelt flour
• 1 cup               Cornmeal
• ¾  cup             Toasted quinoa
• 2 ½ Tbl            Baking powder- make sure there are no lumps
• ¾ tsp                Salt

Wet

• ½ lb                  Tofu, firm
• 1 3/4 cups         Water
• ¾ cup                Honey or Maple Syrup
• ½ cup                Safflower or canola oil

Preparation

Pre-heat oven to 350 degrees. Combine dry ingredients in a large mixing bowl and whisk well. Add wet ingredients to a blender and blend until creamy. Add wet to dry and mix until just combined.
Pour into a parchment lined 9x9 baking pan and bake until toothpick comes out clean, approximately 45 minutes, or until top brown slightly and cracks appear.