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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Flaxseed Cornbread

By Chef Linda

What goes better with a bowl of hot chili on a cold day than cornbread? Not much, I'd wager. Now there are cultural and geographical differences in many cornbread recipes out there: Northern cornbread tends to be sweet and moist, and is generally made from yellow cornmeal. Southern cornbread is usually not sweet, can often be dry and crumbly, and is more often made from white cornmeal. In the south, it can be more oily and crispy as it's often made in a cast iron skillet. Some folks like it with corn kernels, some with cheddar cheese. Others put jalapeño for an extra kick.

In this recipe for Flaxseed Cornbread, you won't find any butter or eggs, or cheddar cheese, or bacon for that matter. What you will find is that this vegan cornbread is healthy, compassionate, slightly sweet and full of texture and delicious cornbread flavor.

Ingredients

 2 tablespoons ground flaxseed
 6 tablespoons water
 1 cup coconut milk (or other unsweetened non-dairy milk)
 1 teaspoon cider vinegar
 ⅓ cup coconut oil, melted
 ¼ cup real maple syrup
 1 ½ cups yellow corn meal (not corn flour)
 1 cup all-purpose flour
 ½ cup almond meal
 4 teaspoons baking powder
 ¼ cup nutritional yeast
 ¾ teaspoon salt

Directions

1

Preheat oven to 350ºF. Lightly oil a 9-inch square baking pan. (Alternatively, use mini loaf pans and bake a little longer.)

Make the flax eggs by mixing ground flaxseed and water. Set aside for 5 to 10 minutes until the mixture becomes thick and gelatinous.

With a whisk or fork, mix together the coconut milk, vinegar, oil, syrup and flax eggs. Make sure your non-dairy milk is room temperature, not out of the fridge because it will make the coconut oil start to harden.

Whisk together the cornmeal, flour, cashew meal, nutritional yeast, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients and stir until just combined. Pour into the prepared baking pan and bake for 25 minutes or until lightly browned on top. Remove from oven and let cool for at least 10 minutes before cutting.

Notes

Flaxseed Cornbread
IngredientsDirections

Flaxseed Cornbread

DifficultyEasyCook Time25 mins
YIELDS
6 to 8 servings

INGREDIENTS

 2 tablespoons ground flaxseed
 6 tablespoons water
 1 cup coconut milk (or other unsweetened non-dairy milk)
 1 teaspoon cider vinegar
 ⅓ cup coconut oil, melted
 ¼ cup real maple syrup
 1 ½ cups yellow corn meal (not corn flour)
 1 cup all-purpose flour
 ½ cup almond meal
 4 teaspoons baking powder
 ¼ cup nutritional yeast
 ¾ teaspoon salt

DIRECTIONS

1

Preheat oven to 350ºF. Lightly oil a 9-inch square baking pan. (Alternatively, use mini loaf pans and bake a little longer.)

Make the flax eggs by mixing ground flaxseed and water. Set aside for 5 to 10 minutes until the mixture becomes thick and gelatinous.

With a whisk or fork, mix together the coconut milk, vinegar, oil, syrup and flax eggs. Make sure your non-dairy milk is room temperature, not out of the fridge because it will make the coconut oil start to harden.

Whisk together the cornmeal, flour, cashew meal, nutritional yeast, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients and stir until just combined. Pour into the prepared baking pan and bake for 25 minutes or until lightly browned on top. Remove from oven and let cool for at least 10 minutes before cutting.

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