Quinoa Blueberry, Cheddar, and Caraway Rye Cornbread

• 1 12 cups quinoa flour
• 1 12 cups cornmeal
• 1 tablespoon baking powder
• 23 teaspoon salt
• 1 12 teaspoons caraway seeds
• 13 cup maple syrup
• 2 eggs
• 14 cup canola oil
• 2 snack containers of plain unsweetened applesauce
• 23 cup soymilk
• 1 13 cups fresh blueberries
• 13 cup shredded cheddar cheese

1. Place a greased 5by9-inch loaf pan into the center of (convection) oven and preheat to 400 degrees F. LEAVE THE THING IN THERE UNTIL THE OVEN IS HEATED UP (5-10 minutes, depending on size of oven).
2. In a large bowl, combine quinoa flour, cornmeal, baking powder, caraway seeds, and salt.
3. (I mix this with my clean hands.
4. ).
5. In a separate bowl, whisk together oil, apple sauce, soy milk, eggs.
6. Add to the flour mixture and stir quickly until well combined.
7. Gently fold in the fresh blueberries and cheddar cheese.
8. Working quickly, take the HOT pan out of the oven and pour batter inches Place back in oven immediately and bake for 35-45 minutes, or until the top is golden and a cake tester inserted into the center of the bread comes out clean.
9. You can serve this with butter, if youre into that kind of thing.
10. SO GOOD.

quinoa flour, cornmeal, baking powder, salt, caraway seeds, maple syrup, eggs, canola oil, containers, soymilk, fresh blueberries, cheddar cheese

Taken from www.food.com/recipe/quinoa-blueberry-cheddar-and-caraway-rye-cornbread-385188 (may not work)