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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