Sunday, February 6, 2011

Vegan Cornbread

2 Tbsp ground flax seed
6 Tbsp water
1 c flour (I used brown rice flour)
1 c cornmeal
1/4 c sugar
3 tsp baking powder
3/4 tsp sea salt
1 c soy milk (or rice milk)
1/4 c canola oil (or applesauce)
1 c corn
2 cans chopped chilies (will try a jalapeno pepper next time for more heat)

Bring water to boil and add flax seed; reduce heat to med-low and simmer for a couple of minutes til thickened, stirring occasionally. Set aside. In medium bowl, whisk flour, cornmeal, sugar, baking powder and salt til well combined. Add the flax seed mixture, soy milk, canola oil, corn and chilies to the flour mixture. Stir til well blended. Pour into greased 8x8 pan and bake for 20 minutes on middle rack at 425 degrees. Cool on wire rack before serving.

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