Flax and Pumpkin Seed Corn Bread
Serves 8
Time 1 hr
This whole grain bread, reminiscent of unsweetened corn bread, makes a nice breakfast bread when toasted or a snack with nut butter.
Special Diets:
Ingredients
- 1/2 cup flaxseed
- 1 3/4 cup whole wheat pastry flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 tablespoon powdered gluten-free egg replacer (such as Ener-G)
- 1 cup unsweetened soy milk
- 1/4 cup canola oil
- 1 tablespoon pure maple syrup
- 1/3 cup roasted pumpkin seeds
Method
Preheat the oven to 350°F.
Spray an 8-inch loaf pan with olive or canola oil spray and set aside.
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 medium bowl, combine egg replacer with 1/4 cup 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 until a toothpick inserted in the center of the loaf comes out clean, about 45 minutes.
Cool in the pan on a rack for 5 minutes, then turn it out of the pan and continue cooling on the rack.
Nutritional Info:
Per serving: 240 calories (110 from fat), 12g total fat, 1g saturated fat, 0mg cholesterol, 280mg sodium, 29g carbohydrates (6g dietary fiber, 2g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 cup flaxseed
- 1 3/4 cup whole wheat pastry flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 tablespoon powdered gluten-free egg replacer (such as Ener-G)
- 1 cup unsweetened soy milk
- 1/4 cup canola oil
- 1 tablespoon pure maple syrup
- 1/3 cup roasted pumpkin seeds