Late Wednesday night as I was crawling into bed I felt a tickle in my throat and I let out several unhealthy-sounding coughs. Nothing crazy, but it was a sign…that I chalked up to lecturing for 2 1/2 hours that evening. Sure enough, as yesterday wore on, I felt worse and worse. We’ll see what today brings *fingers crossed* I have lots to do this weekend…liiiiike baking a red velvet cake with cream cheese frosting for the holiday that is Valentine’s Day on Monday! Priorities, people…they’re set straight. 😉
But my being under the weather did not keep me out of the kitchen. This girl’s appetite never falters…unfortunately. And how perfect, comforting carbs. 😀
I took a risk on an ingredient I remain on the fence about: quinoa. I loved lemon quinoa poppy seed bread, so I figured another sweet recipe was the way to go. Savory quinoa and I have still not met our match.
Quinoa Corncakes slightly adapted from An Edible Mosaic
1 cup cornmeal
1/2 cup all-purpose whole wheat pastry flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 Tbsp lightly packed brown sugar
3/4 cup water
2/3 cup low-fat buttermilk
2 large eggs
1/4 cup pure maple syrup, plus more* for serving if desired
2 Tbsp canola oil
1 cup cooked quinoa (~1/3 cup before cooking)
chopped pecans (optional, for serving*)
butter (optional, for serving*)
In a small bowl, whisk together cornmeal, flour, baking soda, salt, cinnamon, and brown sugar. In a medium bowl, whisk together water, buttermilk, eggs, maple syrup, and canola oil. Gently stir dry ingredients into wet, adding a little at a time until everything is incorporated. Gently fold cooked quinoa into the batter.
Preheat a griddle over medium to medium-high heat (or if you have an electric griddle, preheat it to 350 F). Once the griddle is hot, lightly spray with non-stick spray, then use a 1/4 cup measure to scoop out the batter into round cakes on the griddle. Cook each cake until golden on both sides, flipping once (about 3 minutes per side). You can turn down the heat if the cakes start cooking too fast. Repeat this process until all the batter is gone. Yield: 15 cakes.
*If desired, serve with maple syrup, butter, and chopped pecans to sprinkle on top (not accounted for in nutritional information).
Nutrition Information (per cake): 111 calories; 3.2 g. fat; 29 mg. cholesterol; 292 mg. sodium; 18.9 g. carbohydrate; 1.4 g. fiber; 2.4 g. protein
Result: Another quinoa recipe I love! These were very unique and very delicious! The quinoa adds texture while the cornmeal adds depth. Topped with Smart Balance Light, a drizzle of syrup, and a sprinkling of pecans made these complete! It was hard to stop at 1…much less 2…or even 3…or 4! Enjoy!
It was a week of dinner successes…always a good thing!
Question: What’s your favorite breakfast food?
Have a fabulous weekend! Send me healthy vibes to kick this bug…fast!