CORNBREAD {Vegan and Delicious}

We have been eating a lot of beans around here...have you?

One thing that always goes well with a bean soup, such as, Meatless Tortilla soup (see below) or a chili (look out for a great chili recipe next week) is a nice warm sweet slice of corn bread.

I went in search of a vegan cornbread recipe and found one that I thought I could work with. I adapted it only a little so here it is.

DO NOT BE AFRAID TO TRY THIS! IT'S DELICIOUS!

Vegan Cornbread
Original recipe HERE

6 TBS water, boiling
3 TBS ground flaxseeds
1/2 whole wheat flour
1/2 cup wheat germ
1 cup cornmeal
1/2 cup sugar (use what you like - sugar, honey, agave and stevia can work well too. You can add a little more wheat flour to get the consistency right if you need to)
3 tsp baking powder
3/4 tsp sea salt
1 cup almond milk (or your favorite non-dairy milk)
1/4 cup applesauce or canola oil

1. Preheat oven to 425
2. Spray an 8X8 baking dish
3. Place hot water in a cup and add the flaxseed. Whisk together with a fork and set aside. As you prepare the rest of the ingredients it will thicken up like an egg.
4. In a medium bowl sift together flour, cornmeal, sugar, baking powder and sea salt. Then add wheat germ, almond milk, applesauce and flax egg substitute. Mix until combined well.
5. Pour into the prepared baking dish and bake for about 25 minutes or until a knife comes out clean.

Your family will love this cornbread recipe and you can feel good about feeding it to them!

p.s. If you have a large bread loving family you might want to double this recipe and bake it in a rectangle baking dish rather than the smaller square size.

*Dear Beloved Readers of The Vegetarian Tree,

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LOVE - Amy & Ronda*