Whole Wheat Cornbread With Flax & Syrup is a wholesome, delicious twist on traditional cornbread. The recipe combines nutritious ingredients to create a delightful bread that’s perfect for any meal. Whether it’s breakfast or dinner, the cornbread is sure to impress.
When it comes to ingredient substitutions, feel free to swap out the egg substitute with applesauce or mashed bananas for a different flavor twist. For a gluten-free option, gluten-free all-purpose flour can work wonders. Always check for allergies, especially with flax seeds and soy milk, which some may need to avoid. Sourcing quality ingredients can enhance the flavor; look for organic whole wheat flour and fresh flax seeds for the best results.
Bread & Rolls
Whole Wheat Cornbread With Flax & Syrup Recipe
Ingredients
- 1 1/4 cups whole wheat flour
- 3/4 cup cornmeal
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon egg substitute
- 1/2 teaspoon salt
- 3 tablespoons freshly ground flax seeds
- 1 tablespoon brown rice syrup or 1 tablespoon maple syrup
- 1 1/8 cups soymilk
Instructions
- Start by mixing the dry ingredients: 1 1/4 cups whole wheat flour, 3/4 cup cornmeal, 3 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a large bowl.
- In a saucepan, heat 1 1/8 cups soymilk, 3 tablespoons freshly ground flax seeds, and 1 tablespoon of either brown rice syrup or maple syrup over low heat for about 10 minutes, stirring occasionally until warmed through.
- Combine the heated mixture with the dry ingredients, mixing just until combined. Be careful not to overmix; a few lumps are perfectly fine.
- Shape the mixture into a simple loaf. It doesn’t need to be perfect; rustic is charming in baking.
- Preheat your oven to 375 degrees Fahrenheit. Lightly oil a baking pan or pizza stone, and then place the loaf onto it.
- Bake for approximately 50 minutes. For the first 30 minutes, loosely cover the loaf with foil to prevent over-browning. After that, remove the foil and let it bake until golden brown. Use a toothpick to check for doneness; it should come out clean. Allow cooling slightly before slicing.