Avocado Cornbread with Flax & Agave

Yield: Makes an 8 inch square pan of cornbread
Avocado Cornbread with Flax & Agave

Time: 35 Minutes
(9 Item Recipe)


2 tablespoons flax seed meal (Bobs Red Mill is the one I use and is available for purchase online)
6 tablespoons alkalized antioxidant water
1 cup whole wheat flour
1 cup cornmeal
1/4 cup organic agave
4 teaspoons baking powder
3/4 teaspoon organic lemon juice
1 cup organic almond milk
1/4 cup organic avocado


Preheat oven to 425.  Spray olive oil cooking spray in a 8 inch baking dish. In a small saucepan bring water to a boil. Add the flax seed meal.  Reduce to low simmering flax and water for 2 minutes stirring until thickened. Set aside.
Take a medium bowl, whisking flour, cornmeal, baking powder, agave and lemon juice until combined. Add flax mixture, almond milk, and avocado to the flour mixture. Beat for 1  minute until smooth.  Put mixture into pan. Bake for 20 minutes. Do toothpick test  inserting into middle you want it to come out clean.  If not add 4-5 more minutes. Cool for 15 minutes.  Goes nicely with agave and vegan butter or plain.

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