Ingredients

The following ingredients have 9 Servings
  • 2 tbsp Ground Flax + 6 tbsp Water
  • 1 cup Unsweetened Soy Milk*
  • 1 cup White Beans + 2 tbsp Water
  • 2 tbsp Maple Syrup (see notes)
  • 1 tbsp Apple Cider Vinegar
  • 1 cup Cornmeal (Medium Grind or Fine)
  • 1 cup Gluten-Free Flour Blend
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Turmeric (optional, for color)
  • 1 tsp Salt

Instruction

  • First, preheat your oven to 375F. Mix 2 tbsp of Ground Flax with 6 tbsp of Water in a small bowl, then set aside to let thicken. Add the Apple Cider Vinegar to the Soy Milk in a separate bowl, then set aside to let “curdle.”
  • Rinse and drain the canned White Beans, then add 1 cup of them to a blender with 2 tbsp of Water. Pour in the curdled Soy Milk, thickened Flax “egg”, and Maple Syrup. Blend for 30-60 seconds, until smooth.
  • Add the Cornmeal, Flour Blend, Baking Powder, Baking Soda, Salt, and Turmeric to the blender; process until smooth.
  • Use a spatula to evenly spread the batter around a greased or lined 9×9″ baking pan, and place in the oven for 27 – 30 minutes. Let cool at least 10 minutes before slicing, and store any leftovers in an airtight container at room temperature for up to 7 days.