Flax and Pumpkin Seed Corn Bread

Description
This whole grain bread, reminiscent of unsweetened corn bread, makes a nice breakfast bread when toasted or a snack with nut butter.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Serves 8

Ingredients

 * ½ cup flaxseed
 * 1¾ cups whole wheat pastry flour
 * ½ cup yellow cornmeal
 * 2 teaspoons baking powder
 * 1 teaspoon salt
 * 1 tablespoon powdered gluten-free egg replacer (such as Ener-G)
 * ¼ cup warm water
 * 1 cup unsweetened soy milk
 * ¼ cup high oleic safflower oil or canola oil
 * 1 tablespoon pure maple syrup (use more maple syrup for a sweeter flavor)
 * ⅓ cup roasted pumpkin seeds

Directions

 * 1) Preheat oven to 350°F.
 * 2) Spray an 8-inch loaf pan with olive or canola oil spray.
 * 3) In mini-food processor or coffee grinder, process flaxseed until finely ground, about 10 to 20 seconds.
 * 4) In a large bowl, combine ground flaxseed, flour, cornmeal, baking powder and salt.
 * 5) In a small bowl, combine egg replacer with warm water, stirring with a whisk.
 * 6) Stir in the soy milk, oil and maple syrup.
 * 7) Make a well in dry ingredients and add liquid ingredients.
 * 8) Stir until just combined.
 * 9) Stir in pumpkin seeds.
 * 10) Scrape batter into prepared loaf pan.
 * 11) Bake 45 minutes or until a toothpick inserted into the center comes out clean.
 * 12) Cool in pan on a rack for 5 minutes then turn it out of the pan to continue cooling on the rack.

Nutritional information
Per Serving (82 g-wt.):
 * 240 calories (110 from fat) | 12g total fat | 1g saturated fat | 7g protein | 29g total carbohydrate (6g dietary fiber, 2g sugar) | 0mg cholesterol | 280mg sodium