Blueberry Cornbread


Serves: 8
Total Calories: 177

Ingredients

1 cup cornmeal
3/4 cup whole wheat pastry flour
1/4 cup quinoa flour
2 teaspoons baking powder
1/4 teaspoon sea salt
1 cup apple juice
3/4 cup blueberries
1/4 cup canola oil
1/4 cup maple syrup
1/2 tablespoon vanilla extract

Directions:

1. Preheat the oven to 350°F. Lightly oil an 8-inch loaf pan and set aside.

2. Place all the ingredients in a large mixing bowl and mix until smooth.

3. Spoon the batter into the loaf pan and bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

4. Allow to cool 30 minutes before serving.

Nutritional Facts:

Serves: 8
Total Calories: 177
Calories from Fat: 61

This Blueberry Cornbread recipe is from the Going Wild in the Kitchen Cookbook. Download this Cookbook today.




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