- 1/2 cup flaxseed
- 1 3/4 cup whole wheat pastry flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 tablespoon powdered gluten-free egg replacer (such as Ener-G)
- 1 cup unsweetened soy milk
- 1/4 cup canola oil
- 1 tablespoon pure maple syrup
- 1/3 cup roasted pumpkin seeds
In a large bowl, combine ground flaxseed, flour, cornmeal, baking powder and salt. In a medium bowl, combine egg replacer with 1/4 cup 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 until a toothpick inserted in the center of the loaf comes out clean, about 45 minutes. Cool in the pan on a rack for 5 minutes, then turn it out of the pan and continue cooling on the rack.
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.