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Preheat the oven to 350°F. Spray an 8-inch loaf pan with olive or canola oil spray and set aside. 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 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.