Name: Flaxseed Cornbread
Cook time: 25 min
Total time: 25 min
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

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

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

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.