Did you know flax, pumpkin seed and corn bread could turn into a masterpiece. Enjoy this recipe from our friends at Whole Foods
- 1/2 C Flaxseed
- 1 3/4 C Whole Wheat Pastry Flour
- 1/2 C Yellow Cornmeal
- 2 tsp Baking Powder
- 1 tsp Salt
- 1 T powdered gluten-free egg replacer (such as Ener-G)
- 1/4 C Warm Water
- 1 C Unsweetened Soy Milk
- 1/4 C High Oleic Safflower Oil or Canola Oil
- 1 T pure maple Syrup (use more for a sweeter flavor)
- 1/3 C Roasted Pumpkin Seeds
Preheat oven to 350°F. Spray an 8-inch loaf pan with olive or canola oil spray.
In a mini-food processor or coffee grinder, process flaxseed until finely ground, 10 to 20 seconds.
In a large bowl, combine ground flaxseed, flour, cornmeal, baking powder and salt. In a small bowl, combine egg replacer with warm water, stirring with a whisk. Stir in soy milk, oil and maple syrup. Make a well in dry ingredients and add liquid ingredients. Stir until just combined. Stir in pumpkin seeds.
Pour batter into prepared loaf pan. Bake for 45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan on a rack for 5 minutes, then turn it out of the pan and continue cooling on the rack.
PER SERVING: 240 calories (110 from fat), 12g total fat, 1g saturated fat, 0mg cholesterol, 280mg sodium, 29g carbohydrate (6g dietary fiber, 2g sugar), 7g protein