Gluten-FREE Breakfast Bread (Vegan)

This delicious and easy bread will not last long around your house! You can make it in a jiffy and enjoy it as is, or with a good fruit jam or sauce on top.
1 1/4 cups cooked quinoa (rinse the quinoa well, because it has saponins which otherwise would give it a "soapy" flavor)
1 cup cornmeal
1/2 cup tofu (drained)
1/2 cup almond slices
1/2 cup coconut flakes
2 Tbsp. Cornstarch
1 tsp. anise seeds
Pinch of salt
1/2 cup brown sugar (you can make it sweeter if you want to)
2 Tbsp. olive oil or safflower oil or rice bran oil
1 1/2 cups soy milk (plain)

In the blender, process the quinoa with the almonds, the cornstarch, and the tofu and the milk until smooth.
Scrape into a bowl and add all the other ingredients and mix well.
Scoop into a greased baking dish and bake 400º F for 4o minutes, and check if the top is golden, insert a toothpick or a knife into the center of it, if it comes out clean, the bread is done

Yield: Serves 4

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