A few words about flax:
If you don't usually keep flax in the house, look for it in the cereal section at the grocery store, or in the grains section of your local health food store. My current favorite brand is Hodgson Mill Milled Flax Seed
and I store it in the freezer to maintain it's freshness. DANA SLY’S BLUE RIBBON VEGAN CORNBREAD
read great reviews here
Ingredients:
1 cup white flour
1 cup yellow cornmeal
1/4 cup white sugar
4 teaspoons baking powder
3/4 tsp. salt
1 cup unsweetened soy milk
1/4 cup vegetable oil
2 flax eggs
Preheat oven to 425°F. Spray an 8-inch-square baking dish with nonstick cooking spray. In a medium bowl, whisk together the flour, cornmeal sugar, baking powder and salt until well combined.
Add the flax eggs, soy milk and canola oil to the flour mixture. Beat just until smooth, do not over-beat.
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| this is what flax eggs looks like! |
Pour into prepared baking pan.
Bake for 20 to 25 minutes or unil a toothpick inserted into the middle comes out clean.
Serve with your favorite cornbread toppings (we like agave syrup and Earth Balance) and Enjoy!
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