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
Make it step by step
- 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 and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.