Ingredients

• 1/2 cup flaxseed
• 1 3/4 cups whole wheat pastry flour
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon powdered gluten-free egg replacer (such as Ener-G)
• 1/4 cup warm water
• 1 cup unsweetened soy milk
• 1/4 cup high oleic safflower oil or canola oil
• 1 tablespoon pure maple syrup (use more for a sweeter flavor)
• 1/3 cup roasted pumpkin seeds

Directions

1. Preheat oven to 350°F. Spray an 8-inch loaf pan with olive or canola oil spray. 

2. In a mini-food processor or coffee grinder, process flaxseed until finely ground, 10 to 20 seconds.

3. In a large bowl, combine ground flaxseed, flour, cornmeal, baking powder and salt. In a small bowl, combine egg replacer with warm water, stirring with a whisk. Stir in soy milk, oil and maple syrup. Make a well in dry ingredients and add liquid ingredients. Stir until just combined. Stir in pumpkin seeds. 

4. Pour batter into prepared loaf pan. Bake for 45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan on a rack for 5 minutes, then turn it out of the pan and continue cooling on the rack.

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