Flax and Pumpkin Seed Corn Bread

Flax and Pumpkin Seed Corn Bread

Recipe Rating: 3.73188
Serves 8
This whole grain bread, reminiscent of unsweetened corn bread, makes a nice breakfast bread when toasted or a snack with nut butter.
  • 1/2 cup flaxseed
  • 1 3/4 cup 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
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Preheat oven to 350°F. Spray an 8-inch loaf pan with olive or canola oil spray.

In a mini-food processor or coffee grinder, process flaxseed until finely ground, 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 soy milk, oil and maple syrup. Make a well in dry ingredients and add liquid ingredients. Stir until just combined. Stir in pumpkin seeds.

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.
Nutritional Info: 
Per Serving: 240 calories (110 from fat), 12g total fat, 1g saturated fat, 280mg sodium, 29g carbohydrates, (6 g dietary fiber, 2g sugar), 7g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.