Did you know flax, pumpkin seed and corn bread could turn into a masterpiece. Disfrute de esta receta de nuestros amigos de Whole Foods


  • 1/2 C Flaxseed
  • 1 3/4 C Whole Wheat Pastry Flour
  • 1/2 C Yellow Cornmeal
  • 2 tsp Baking Powder
  • 1 cucharadita de sal
  • 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


Precaliente el horno a 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 a 20 segundo.

En un tazón grande, combine ground flaxseed, harina, cornmeal, polvo de hornear y la sal. En un tazón pequeño, 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. Hornear durante 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 acta, then turn it out of the pan and continue cooling on the rack.

Información Nutricional

POR SERVICIO: 240 calorías (110 de la grasa), 12g grasa total, 1g de grasa saturada, 0mg de colesterol, 280mg de sodio, 29g de hidratos de carbono (6g de fibra dietética, 2g de azúcar), 7g de proteínas