Ingredients
- 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 (use more for a sweeter flavor)
- 1/3 cup roasted pumpkin seeds
Directions
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Preheat oven to 350°F. Spray an 8-inch loaf pan with olive or canola oil spray.
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In a mini-food processor or coffee grinder, process flaxseed until finely ground, 10 to 20 seconds.
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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 soy milk, oil and maple syrup. Make a well in dry ingredients and add liquid ingredients. Stir until just combined. Stir in pumpkin seeds.
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Pour batter into prepared loaf pan. Bake for 45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan on a rack for 5 minutes, then turn it out of the pan and continue cooling on the rack.