Vegan - Gluten Free Cornbread

Vegan - Gluten Free Cornbread

Grease as 8 x 8-inch pan or make 12 muffins

1 cup almond flour
1 cup organic yellow cornmeal, stone-ground and NOT genetically modified!!
2 teaspoons aluminum-free baking powder
½ teaspoon aluminum-free baking soda
½ teaspoon fine grain sea salt
1 cup almond milk plus 1 Tbs cider vinegar
½ cup coconut oil or olive oil
2 Tbs ground flax seeds mixed with 6 Tbs water and allowed to set  for a few minutes
4-6 Tablespoons honey or maple syrup
1 cup COOKED quinoa
1 cup fresh or frozen corn kernels

1. Preheat the oven to 375 degrees.
2. Mix flour, cornmeal, baking powder, baking soda and salt.  Add buttermilk, coconut oil, flax seeds and maple syrup until just combined.  Stir in the quinoa and corn kernels.  Pour into the prepared pan.
3. Bake the cornbread in the 8 x 8 pan for 30-35 minutes or the muffins for 15-18 minutes or so.