Flax and Pumpkin Seed Corn Bread

Flax and Pumpkin Seed Corn Bread Dairy-Free, Vegan This whole grain bread, reminiscent of unsweetened corn bread, makes a nice breakfast bread when toasted or a snack with nut butter. Serves 8 1/2 cup flaxseed 1 3/4 cups whole wheat pastry flour 1/2 cup yellow cornmeal 2 teaspoons baking powder 1 teaspoon salt 1 tablespoon powdered gluten free egg replacer (such as Ener-G) 1/4 cup warm water 1 cup unsweetened soy milk 1/4 cup high oleic safflower oil or canola oil 1 tablespoon pure maple syrup 1/3 cup roasted pumpkin seeds Ingredient Options: use more maple syrup for a sweeter flavor. Preheat oven to 350�F. Spray an 8-inch loaf pan with olive or canola oil spray. In mini-food processor or coffee grinder, process flaxseed until finely ground, about 10 to 20 seconds. In a large bowl, combine ground flaxseed, flour, cornmeal, baking powder and salt. In a small bowl, combine egg replacer with warm water, stirring with a whisk. Stir in the soy milk, oil and maple syrup. Make a well in dry ingredients and add liquid ingredients. Stir until just combined. Stir in pumpkin seeds. Scrape batter into prepared loaf pan. Bake 45 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on a rack for 5 minutes then turn it out of the pan to continue cooling on the rack. Nutrition Info Per Serving (82g-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

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