Old-school vodka martinis are updated for the holidays with a splash of tangy cranberry and sweet raspberry flavor. All you need now is a sprig of mistletoe.
This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
