New World Cornbread

Recipe Ingredients

2 teaspoons	10ml	Eggs (large)
1 tablespoon	15ml	Olive oil
3 tablespoons	45ml	Honey
1/4 cup	27g / 1oz	Ground flaxseeds
1/2 teaspoon	2.5ml	Vanilla extract
1 cup	237ml	Canned pumpkin
1 cup	237ml	Plain soy milk
1 1/2 cups	93g / 3.3oz	Blue cornmeal
1/2 cup	31g / 1.1oz	Spelt (German wheat) flour
1 tablespoon	15ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground ginger
1/3 cup	36g / 1.3oz	Dry-roasted sunflower seeds

Recipe Instructions

Preheat oven to 450 degrees. Lightly grease 8- by 8-inch baking dish.

In large bowl, mix eggs, oil, honey, flaxseeds and vanilla. Add pumpkin and soy milk and blend well.

In medium bowl, mix cornmeal, spelt flour, baking powder, salt, cinnamon and ginger. Add dry ingredients to soy milk mixture and mix just until blended. Pour into prepared pan and sprinkle sunflower seeds over top.

Bake cornbread until toothpick inserted into center comes out clean, 35 to 40 minutes. Let cool slightly before cutting and serving.

This recipe yields 12 servings.

Per Serving: 174 Cal; 6g Prot; 6g Total Fat (1 Sat. Fat); 26g Carb.; 36mg Chol; 249mg Sod.; 3g Fiber.

Description:

"This recipe uses canned pumpkin and soy milk to produce a moist cornbread that's light on fat but not on flavor."

Source:
Vegetarian Times, November 2001

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