Flax and Pumpkin Seed Corn Bread

== Description ==
This whole grain bread, reminiscent of unsweetened corn bread, makes a nice breakfast bread when toasted or a snack with nut butter.
* Contributed by Healthy Recipes for Diabetic Friends Y-Group
* Serves 8
== Ingredients ==
* ½ cup flaxseed
* 1¾ cups whole wheat pastry flour
* ½ cup yellow cornmeal
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 tablespoon powdered gluten-free egg replacer (such as Ener-G)
* ¼ cup warm water
* 1 cup unsweetened soy milk
* ¼ cup high oleic safflower oil or canola oil
* 1 tablespoon pure maple syrup (use more maple syrup for a sweeter flavor)
* ⅓ cup roasted pumpkin seeds
== Directions ==
# Preheat oven to 350°F.
# Spray an 8-inch loaf pan with olive or canola oil spray.
# In mini-food processor or coffee grinder, process flaxseed until finely ground, about 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 the soy milk, oil and maple syrup.
# Make a well in dry ingredients and add liquid ingredients.
# Stir until just combined.
# Stir in pumpkin seeds.
# Scrape batter into prepared loaf pan.
# Bake 45 minutes or until a toothpick inserted into the center comes out clean.
# Cool in pan on a rack for 5 minutes then turn it out of the pan to continue cooling on the rack.
== Nutritional information ==
Per Serving (82 g-wt.): 
* 240 calories (110 from fat) | 12g total fat | 1g saturated fat | 7g protein | 29g total carbohydrate (6g dietary fiber, 2g sugar) | 0mg cholesterol | 280mg sodium
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Category:Healthy Recipes for Diabetic Friends
Category:Dairy-free Recipes
Category:Vegan Recipes
Category:Cornbread Recipes
Category:Flax seed Recipes
Category:Cornmeal Recipes
Category:Egg substitute Recipes
Category:Soy milk Recipes
Category:Maple syrup Recipes
Category:Pumpkin seed Recipes