Monday, December 5, 2011

Flax Corn Bread - vegan & gluten free

I have a few friends who are taking a break from gluten, and a few others who don’t eat eggs. This one is for everyone; a cornbread that will please vegans and meat eaters, wheat eaters and wheat avoiders. It took a few trial runs, and I’m not entirely sure why it works, but it’s a great basic cornbread that could go in many directions – I think next time I’ll try adding some orange zest, dried cranberries, and a bit of coconut for a sweet bread. As it is, it’s a great accompaniment to sweet or savory dishes.

What I like the most about this recipe is that it doesn’t call for all the tons of buttermilk, butter, and eggs that most cornbreads do. A cup of applesauce replaces most of the oil, flax seed meal replaces the eggs and adds fiber. Good stuff.  I hope you enjoy it.


2 T ground flax seeds 
6 T hot water 

1 cup corn flour 
1 cup brown rice flour 
4 t baking powder 
¼ t salt 

1 cup unsweetened applesauce (homemade is best)
¼ cup agave 
1 T coconut oil 
1 T arrowroot powder
¾ cup water 
¼ cup soy milk powder  
(feel free to use a cup of soy/oat/almond milk in place of the water/soy milk powder)


Preheat oven to 350°F 30 min
Mix the flax seeds with the hot water in a small bowl and set aside.
Lightly oil an 8 inch baking dish, or equivalent – I used a cast iron skillet
In a medium bowl, whisk together the flours, baking powder, and salt
In a small bowl, or large liquid measuring cup, mix together the applesauce, agave, oil, arrowroot, water, and soy milk powder.
Add the ground flax seed mixture to the liquids 
Add the liquid mixture to the dry mixture and stir together, just until smooth
Turn into prepared baking dish and bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean - you know the drill.
Cool it a bit, turn it out, and enjoy!

~~~ This last picture is just to show you how nicely it holds together ~~~

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