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


Ofen vorheizen auf 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 zu 20 Sekunden.

In einer großen Schüssel, combine ground flaxseed, Mehl, cornmeal, Backpulver und Salz. In einer kleinen Schüssel, 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. Backen Sie für 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 Minuten, then turn it out of the pan and continue cooling on the rack.


Pro Portion: 240 Kalorien (110 aus Fett), 12g Fett insgesamt, 1g gesättigte Fettsäuren, 0mg Cholesterin, 280mg Natrium, 29g Kohlenhydrate (6g Ballaststoffe, 2g Zucker), 7g Eiweiß