I promised some recipes in my last post.

My dinner--homemade thai pumpkin soup, cornbread and maple "butter"

Only bad thing is that, well, I have too many to put into one post.  Therefore, I

am going to meter them throughout this week.  Tonight is cornbread…110% vegan, with maple “butter” aka Maple earth balance.  I altered the cornbread from www.food.com/recipe/vegan-cornbrad-115929#ixzz1YuzO16sq and the alterations are noted in the recipe below.

Vegan Cornbread

Serves 9

2 tablespoons ground flax seed

6 tablespoons water

1 cup all purpose flour (I used whole wheat)

1 cup cornmeal

1/4 cup sugar

4 teaspoons baking powder

3/4 teaspoon salt

Flax Mixture simmering--aka egg replacer

1 cup soymilk (I used unflavoured coconut milk)

1/4 cup canola oil

Preheat oven to 425 and spray an 8-inch square baking dish with non-stick cooking spray.

Bring water to a boil in a small saucepan.  Add

the ground flax, reduce the heat

to medium low and simmer the flax and water mixture for about 3 minutes until thickened, stirring occasionally.  Set aside.

In a medium sized bowl, mix together the flour, cornmeal, sugar, baking powder, salt.  Next, mix in flax mixture, non dairy milk, and canola oil into the dry ingredients.  Mix until smooth.  If the batter

Baked Cornbread

isn’t sweet enough for your liking, add some maple syrup to taste.

Pop the mixture into the pan, bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Let cool and devour with your favourite topping–like maple “butter”. (Recipe: mix maple syrup with some earth balance butter to taste).