mt's vegan wheat-free low fat cornbread recipe

mt's vegan wheat-free low fat cornbread recipe
---------------------------------------------------------------

I'm very pleased with this recipe and now make it regularly.

0) prepare flax

grind golden flax seeds in coffee grinder to a fine powder

1) liquid ingredients

• bring 6 Tbsp water to a boil & reduce heat
• add 2 Tbsp ground flax, whisk for 2 or 3 minutes until a paste forms
• add 2 Cups unsweetened soy milk 
• add 2 tsp maple syrup
• whisk until roughly mixed (won't blend perfectly)

2) prep

• spray or lightly grease a 9" square glass casserole with oil 
• preheat oven to 450 F

3) dry ingredients

in mixing bowl combine thoroughly

• 1 1/3 Cups cornmeal

• 2/3 Cup oat flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

try to avoid lumps in oat flour

4) bake

• add liquids to dry
• pour into casserole
• bake for 23 minutes

NOTE: after 12 minutes baking, it's nice to spray oil over top surface - this prevents grittiness

5) don't eat yet

• let cool 5 minutes
• run a knife around edge of bread to separate from dish

6) eat warm
(or next day split horizontally & toasted in toaster-oven)

• adding Nature's Balance avocado butter is nice nut not so low fat
• or regular butter is not so bad but not so vegan
• if you're feeling indulgent, a little extra maple syrup or honey

7) don't keep more than a day or so without freezing