Healthy Whole Wheat Corn Bread
This sugar and oil free cornbread has a soft texture and a delicious, rich flavor. Perfect with chili or soup on a cold winter night. Makes a healthy, yummy breakfast too.
Equipment
- 8 inch pan
Ingredients
- 1 cup cornmeal
- 1 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons ground flaxseed
- 4 tablespoons water
- 1 1/3 cups plant milk
- a splash lemon juice
- 1/4 cup almond butter
- 1/2 teaspoon liquid stevia or 1/4 cup maple syrup
Instructions
- Preheat the oven to 350 degrees. In a large bowl, mix the cornmeal, whole wheat pastry flour, baking powder, baking soda, and salt.
- In a small bowl or cup, mix the ground flax seed and water and set aside. In another small bowl, mix the plant milk and the splash of lemon juice and let sit for a few minutes.
- In a sauce pan or a bowl in the microwave, heat the almond butter until it is thin and pourable.
- Add the almond butter, ground flax seed mixture, plant milk mixture, and liquid stevia or maple syrup to the large bowl and mix until combined.
- Pour into a greased or nonstick 8x8 square pan or 8 inch cake pan and bake for about 30 minutes or until a toothpick in the center comes out clean.