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Vegan Blue Cornbread

By

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 2 T ground flaxseed
  • 6 T water
  • 1/2 c organic whole wheat pastry flour
  • 1/4 c organic soy flour
  • 1/4 c quinoa flour
  • 1 c organic stoneground blue cornmeal
  • 1/4 c raw sugar
  • 4 t non-aluminum baking powder
  • 3/4 t pink Himalayan salt
  • 1 c nut milk
  • 1/4 c grapeseed oil

Details

Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

1. adjust oven rack to middle position; heat oven to 425 F. oil 8 inch pan
2. bring water to boil in small saucepan. add the ground flax seed, reduce heat to edium low, and simmer the ground flax seed for 3 minutes or until thickened, stirring occasionally. set aside
3. in a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt until well combined.
4. add the ground flaxseed mixture, nut milk and oil to the flour mixture. Beat just until smooth. do not overbeat.
5. turn into prepared baking pan. Bake for 20-25 minutes, or until toothpick inserted in the middle comes out clean
6. cool on wire rack 10 minutes; invert cornbread on wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

you can add organic corn to batter and serve with vegan cream cheez and salsa, side of limas

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