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QUINOA SPOON BREAD

from Eat Away Illness

A traditional Ukrainian dish normally made with cornmeal.

½ cup butter or ghee
1 small onion
1 cup quinoa (raw, well rinsed and drained)
1 tsp. honey
1 tsp. celtic sea salt
4 cups warmed coconut milk or unsweetened almond milk (has to be warmed)
4 well beaten eggs
1 tsp. baking soda

Fry the chopped onion in butter until golden brown in a large saucepan. Turn the heat to low then add the quinoa into the butter and mix well. Add the honey, salt and warm milk. Stir slowly until the quinoa begins to thicken, about 5 to 10 minutes.
Remove from heat and then slowly add the well beaten eggs and baking soda. Mix well then pour into a greased 8 x 12 pan or a 2 ½ liter greased round or oval casserole. Batter will be about 2 thick. Bake uncovered for 50 minutes in a flat pan or 1 hour in a casserole at 325 degrees Fahrenheit. Spoon out and serve with butter or ghee for dairy free, yogurt, or sour cream if dairy allowed. Great split in half and broiled with cheese if diet allows dairy. Or split and toast in a toaster oven and serve topped with a poached egg.

May make half of the recipe. Pour into greased 8 x 8 pan and bake 30 - 35 minutes.

Contributed by Tania Hughes

Variation: Use corn grits in place of the quinoa. Bake 45 minutes in the flat pan. Yummy!









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