Ingredients: cornbread

2 tbsp ground flaxseeds

6 tablespoons water

1 cup whole wheat flour

1 cup organic cornmeal

1/4 cup coconut sugar

4 tsp baking baking powder

3/4 tsp salt

1 cup soy milk or almond milk

1/4 cup sunflower oil



– preheat oven to 475 F

– grease an 8″ baking dish or muffin tin

– bring water to boil & add flaxseeds. Reduce heat, stir until thick stirring occasionally. Once thick remove from heat

– in a bowl, whisk flour, cornmeal, sugar, baking power and salt until well combined

– add flaxseed mixture, milk and oil to flour mixture & mix until smooth

– pour into pan

– bake for 25 minutes

– let cool before serving