Gluten-Free Pumpkin Quinoa Cornbread

http://www.nourishingmeals.com/2010/11/pumpkin-quinoa-cornbread-recipe.html
Gluten-Free Pumpkin Quinoa Cornbread

This simple cornbread recipe can be enjoyed by both gluten-eating and gluten-free folks alike. It is moist, slightly sweet, and full of that traditional cornbread flavor we have all come to know and love. If you don't have any sugar pie pumpkins on hand to make your own puree, you could of course use canned pumpkin or any type of winter squash, such as butternut, kabocha, or acorn!

Dry Ingredients:
1 1/2 cups cornmeal
1/2 cup quinoa flour
1/2 cup sweet rice flour
1 tablespoon baking powder
3/4 teaspoon sea salt

Wet Ingredients:
1 cup pumpkin puree
2/3 cup hemp milk (or another milk of your choice)
1/3 cup grapeseed oil or melted coconut oil
1/3 cup honey
2 large organic eggs

Preheat oven to 350 degrees F. Oil a 7 x 11 glass baking dish.

In a medium-sized bowl, whisk together the dry ingredients. In a separate large bowl, whisk together the wet ingredients. Pour the dry into the wet and whisk together well. Scoop batter into oiled baking dish and spread it out evenly with the back of a spoon.

Bake for about 35 minutes. Let cool slightly before serving. Source: www.NourishingMeals.com