Vegan Flax Cornbread 2 Tablespoons Organic Ground Flaxseed6 Tablespoons water 1 Cup all purpose flour 1 Cup cornmeal ¼ Cup sugar 4 Teaspoons baking powder ¾ Teaspoon table salt 1 Cup soy milk ¼ Organic Canola Oil Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with High Heat Canola Spray Oil. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overheat). Turn into prepared baking pan. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve. Serving Size: 9

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