Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Eggs (large)

  2. 1 tablespoon 15ml Olive oil

  3. 3 tablespoons 45ml Honey

  4. 1/4 cup 27g / 1oz Ground flaxseeds

  5. 1/2 teaspoon 2 1/2ml Vanilla extract

  6. 1 cup 237ml Canned pumpkin

  7. 1 cup 237ml Plain soy milk

  8. 1 1/2 cups 93g / 3 1/3oz Blue cornmeal

  9. 1/2 cup 31g / 1.1oz Spelt (German wheat) flour

  10. 1 tablespoon 15ml Baking powder

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1/2 teaspoon 2 1/2ml Ground cinnamon

  13. 1/4 teaspoon 1 1/3ml Ground ginger

  14. 1/3 cup 36g / 1 1/3oz Dry-roasted sunflower seeds

Instructions Jump to Ingredients ↑

  1. 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."


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