My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 

Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Thursday
Apr102014

Breakfast Friday | Honey Rhubarb Quinoa Cornbread

So many things excite me about this post.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

1. Ruby red rhubarb. Lots of red these days, huh?

2. Corn-bread-cake

3. BREAKFAST.

4. Quinoa flour.

5. Friday.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

I wanted to do something different with rhubarb. Something that hasn’t been done before. And at the same time I got to thinking, it’s been slightly too long for my liking since I’ve made a new cornbread recipe.

And that is how this recipe came to be.

My hope was that the earthy flavors of the rhubarb would meld well with the nutty, rustic flavors of the flours. I started off with the recipe for my Orange Honey Corn Cake but wanted to try replacing the oat flour with quinoa flour. A few changes later and this recipe was born. It didn’t end up as fluffy and cake-like, but it did end up to be completely delicious.

Quinoa flour can be ground easily at home. No need to buy a bag at the store. Just grind up your raw quinoa as you need it! A blender works really well.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

I would say the texture ends up in between my go-to cornbread and the corncake mentioned above. It holds together perfectly and is a bit more muffin-like in moisture than cornbread. The quinoa flavor is noticeable but not overpowering. The honey lightly sweetens each piece and the rhubarb adds a bit of juicy tartness.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

To me, this is spring baking. A little rough around the edges with a pop of flavor and color. Suitable for breakfast, brunch, or anytime snacking.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

Print this!

Honey Rhubarb Quinoa Cornbread gluten-free, dairy-free option // 10-inch round pan

  • 4 large stalks of rhubarb
  • 7 tablespoons honey, divided
  • 3/4 cup masa harina
  • 1/2 cup quinoa flour
  • 6 tablespoons almond meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup unsweetened almond milk
  • 3 tablespoons butter, divided
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons muscovado sugar

Preheat your oven to 400* F. Trim the ends of the rhubarb and chop into 1/2-inch pieces. Spread on a baking sheet and drizzle with 1 1/2 tablespoons of honey. Toss together then roast for 10-15 minutes until just starting to soften. Remove and turn your oven to 350* F.

Stir the masa, quinoa flour, almond meal, baking powder, and salt in a large bowl until well combined.

Melt 2 tablespoons of butter and set aside. Place 1/2 cup of the par-roasted rhubarb in a blender with the milk and blend until smooth. In a medium sized bowl whisk the eggs and then whisk in the rhubarb-milk mixture, 5 1/2 tablespoons honey, 2 tablespoons melted butter, and vanilla extract until fully combined.

Pour the wet mixture into the dry and whisk until just combined. Let sit for 5 minutes to thicken.

Put 1 tablespoon of butter in a 10-inch cast iron pan and then place in the oven for 2-3 minutes. Remove and carefully turn the pan to coat the bottom and sides thoroughly [or use a pastry brush]. Pour the thickened batter into the pan and gently spread to the edges and level out. Gently press rhubarb slices into the batter, spaced about 1/2-inch apart. Sprinkle with muscovado sugar and place in the center of your oven.

Bake for 30-36 minutes until the edges are golden brown, the center is set, and a toothpick comes out slightly sticky. Let cool for 15 minutes before slicing. Serve warm with heavy cream over top [optional]. Let fully cool before storing in a sealed container for 3-4 days.

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notes: Soymilk or 2% can be subbed instead of almond. To make this dairy free use coconut oil instead of butter. I do not recommend subbing corn flour for masa harina. Bob’s Red Mill is my go-to for Masa as it is GMO-free. Quinoa flour can easily be ground at home in a coffee grinder or blender. Simply grind raw quinoa until soft and flour-like in texture. If you do not have a 10-inch pan I recommend a 9x9 cake pan. You can melt the butter in that pan the same way. Sub brown sugar or pure cane sugar instead of muscovado.

This bread/cake is not overly sweet by any means, but if you’d like to tone it down I would suggest using 3-4 tablespoons of honey and adding 1 extra tablespoon of milk.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

Slice warm.

Pour heavy cream on top.

Drink with coffee.

Have a happy day.

Show me your breakfast! #bfastfridayclub

Ashley

Want more rhubarb? I don’t blame you!

Wednesday
Apr092014

Strawberry Infused Ginger Kombucha Moscow Mules

Because…

1 // Thursday.

2 // Strawberry season.

3 // Cheers-ing.

4 // Springy days.

5 // Blue skies.

6 // Life.

7 // No reason at all.

8 // Happy.

Strawberry Infused Ginger Kombucha Moscow Mules | edibleperspective.com

Strawberry Infused Ginger Kombucha Moscow Mules | edibleperspective.com

Strawberry Infused Ginger Kombucha Moscow Mules | edibleperspective.com

Strawberry Infused Ginger Kombucha Moscow Mules | edibleperspective.com

Strawberry Infused Ginger Kombucha Moscow Mules | edibleperspective.com

Strawberry Infused Ginger Kombucha Moscow Mules | edibleperspective.com

Strawberry Infused Ginger Kombucha Moscow Mules | edibleperspective.com

Strawberry Infused Ginger Kombucha Moscow Mules | edibleperspective.com

Strawberry Infused Ginger Kombucha Moscow Mules | edibleperspective.com

Print this!

Traditionally, Moscow Mules are served in copper mugs but with the strawberry addition I thought they were much better suited in a clear glass.

Strawberry Infused Ginger Kombucha Moscow Mules gluten-free, vegan-option // yields 4-6 drinks

  • 18 medium strawberries, washed + hulled
  • 2-4 tablespoons honey, or agave or coconut nectar
  • 4-5 juicy limes
  • 1/2 – 1 teaspoon freshly grated ginger, optional
  • 2, 16oz ginger kombucha drinks
  • 6 – 9oz vodka
  • ice

Place strawberries in a blender with 2 tablespoons of honey, 2 tablespoons of fresh lime juice, and ginger [if using]. Blend until fully pureed and taste for sweetness. Add more honey or ginger if desired. Pour into a sealable container. Strain seeds through a fine mesh strainer if desired. Strawberry puree can be stored in a sealed container in the fridge for about 3 days.

Pour about 1.5oz vodka into a glass, along with 5-6oz kombucha, 1/2 juiced lime [strained], and about 3 tablespoons of strawberry puree. Stir until the puree is fully combined [looks a bit murky at first], add a few ice cubes, and give another stir.

Garnish with a few strawberry slices, lime, and/or a thing slice of fresh ginger. Serve immediately with a small spoon or straw for stirring.

---

notes: Be sure the vodka you are using is gluten-free + vegan if needed. If you can’t find ginger kombucha I would aim to find a strawberry or other berry flavor kombucha and add a bit more [maybe double] freshly grated ginger to the strawberry puree. Moscow Mules are known for their gingery-ness, so you want to be sure that comes through. These drinks are on the pulpy side if you don’t strain the strawberries + limes. This is not meant to be a super sweet drink. I used 2T honey in the puree.

drink options:

Strawberry Infused Moscow Mules [with ginger beer]

  • Puree your strawberries without the addition of honey since ginger beer is quite sweet. Follow the rest of the directions as stated.

Strawberry Infused Ginger Kombucha Mocktail

  • Simply leave out the booze!

Strawberry Infused Ginger Kombucha Moscow Mules | edibleperspective.com

Cheers!

Ashley

p.s. This is my favorite ginger beer, if you’re into the traditional style Mules or want to use ginger beer instead of kombucha. [fyi: not vegan –> uses honey]

Strawberry Infused Ginger Kombucha Moscow Mules | edibleperspective.com