- 2 tbsp flax - 6 tbsp water
- 1 3/4 cup almond milk
- 1 lemon (zest and juice)
- 1 tsp baking soda
- 1/2 cup vegan butter
- 1/4 cup coconut sugar
- 1 cup apple sauce
- 1 3/4 cup corn meal
- 1 3/4 cup sprouted whole wheat flour
- pinch of sea salt
Preheat oven to 350 degrees F and grease a 9x13 baking dish or you can use a muffin pan.
Prepare flax egg in a small bowl and let set for a few minutes to achieve an "eggy" texture.
Measure out almond milk and add lemon juice and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.
To a mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add applesauce, flax egg, and whisk once more. Next add almond buttermilk mixture and whisk vigorously again to combine.
Next add salt, cornmeal, flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That's what you're going for.
Divide batter between greased pan
Bake for 45-50 minutes, or until the edges are golden brown and a toothpick inserted into a center comes out clean.
Let rest in the cooking dish for a few minutes before serving.
*adapted from minimalistbaker