Flax and Pumpkin Seed Corn Bread

Flax and Pumpkin Seed Corn Bread Recipe - Vegan Food from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 8 |

Vegan diet

Introduction

Flax and Pumpkin Seed Corn Bread is a delicious and nutritious twist on traditional cornbread. This recipe combines the nutty flavor of flaxseed and the crunch of roasted pumpkin seeds to create a flavorful and hearty bread that is perfect for any meal.

History

Cornbread has been a staple in American cuisine for centuries, with variations of the recipe being passed down through generations. This particular recipe adds a modern twist by incorporating flaxseed and pumpkin seeds for added texture and nutrition.

Ingredients

0.5 cup flaxseed
1.75 cup whole wheat pastry flour
0.5 cup yellow cornmeal
2 tsp baking powder
1 tsp salt
1 tbsp powdered gluten-free egg replacer (such as Ener-G)
0.25 cup warm water
1 cup unsweetened soy milk
0.25 cup high oleic safflower oil or canola oil
1 tbsp pure maple syrup (use more maple syrup for a sweeter flavor)
0.33 cup roasted pumpkin seeds

How to prepare

Preheat the oven to 350°F (177°C).
Spray an 8-inch loaf pan with olive or canola oil spray.
In a mini-food processor or coffee grinder, process the flaxseed until finely ground, about 10 to 20 seconds.
In a large bowl, combine the ground flaxseed, flour, cornmeal, baking powder, and salt.
In a small bowl, combine the egg replacer with warm water, stirring with a whisk.
Stir in the soy milk, oil, and maple syrup.
Make a well in the dry ingredients and add the liquid ingredients.
Stir until just combined.
Stir in the pumpkin seeds.
Scrape the batter into the prepared loaf pan.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan on a rack for 5 minutes, then turn it out of the pan to continue cooling on the rack.

Variations

Add dried cranberries or raisins for a touch of sweetness.
Substitute almond milk for soy milk for a nuttier flavor.
Use different seeds such as sunflower or chia seeds for added texture.

Cooking Tips & Tricks

Be sure to finely grind the flaxseed for a smoother texture in the bread.

- Make sure to mix the wet and dry ingredients until just combined to avoid overmixing, which can result in a tough bread.

- Allow the bread to cool in the pan for 5 minutes before removing it to a cooling rack to prevent it from sticking.

Serving Suggestions

Flax and Pumpkin Seed Corn Bread is delicious on its own or served with a drizzle of honey or a dollop of vegan butter. It pairs well with soups, salads, or as a side dish to any meal.

Cooking Techniques

This recipe uses the traditional baking method to cook the cornbread in the oven. Be sure to preheat the oven to ensure even baking.

Ingredient Substitutions

If you don't have flaxseed, you can substitute chia seeds or hemp seeds. You can also use all-purpose flour instead of whole pastry flour.

Make Ahead Tips

Flax and Pumpkin Seed Corn Bread can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.

Presentation Ideas

Serve Flax and Pumpkin Seed Corn Bread sliced on a wooden cutting board for a rustic presentation. Garnish with additional pumpkin seeds for a decorative touch.

Pairing Recommendations

Flax and Pumpkin Seed Corn Bread pairs well with chili, stew, or a hearty salad. It also goes well with a cup of hot tea or coffee.

Storage and Reheating Instructions

Store any leftover Flax and Pumpkin Seed Corn Bread in an airtight container at room temperature. To reheat, simply place in a toaster oven or microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of Flax and Pumpkin Seed Corn Bread contains approximately 200 calories.

Carbohydrates

Each serving of Flax and Pumpkin Seed Corn Bread contains approximately 25 grams of carbohydrates.

Fats

Each serving of Flax and Pumpkin Seed Corn Bread contains approximately 10 grams of fat.

Proteins

Each serving of Flax and Pumpkin Seed Corn Bread contains approximately 5 grams of protein.

Vitamins and minerals

Flaxseed is a good source of omega-3 fatty acids, fiber, and antioxidants. Pumpkin seeds are rich in magnesium, zinc, and iron.

Alergens

This recipe contains soy and may contain gluten. It is free of dairy and eggs.

Summary

Flax and Pumpkin Seed Corn Bread is a nutritious and delicious bread that is high in fiber, protein, and healthy fats. It is a great option for those looking to add more plant-based ingredients to their diet.

Summary

Flax and Pumpkin Seed Corn Bread is a nutritious and flavorful bread that is perfect for any meal. With its crunchy texture and nutty flavor, it is sure to be a hit with your family and friends. Enjoy this delicious bread as a side dish or snack any time of day.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a crisp autumn day, with the leaves falling gently from the trees and the smell of pumpkin spice in the air. I was visiting my dear friend Martha, who was known for her delicious baked goods. As soon as I walked into her kitchen, I could smell the sweet aroma of freshly baked bread.

"Martha, what are you baking today?" I asked, eager to see what culinary masterpiece she had created.

"I'm making a new recipe I found for Flax and Pumpkin Seed Corn Bread," she replied, a twinkle in her eye. "Would you like to help me?"

I eagerly agreed, and together we set to work gathering the ingredients and measuring out the flour, cornmeal, flax seeds, and pumpkin seeds. As we mixed the batter together, Martha shared the story of how she had come across the recipe.

"It was a few years ago, when I was visiting a farmer's market in a small town," she began. "I met a lovely woman who was selling homemade breads, and she shared this recipe with me. She said it was a family heirloom, passed down through generations."

I listened intently as Martha told me about the woman's grandmother, who had immigrated to America from Ireland and brought with her a love of baking. The recipe for Flax and Pumpkin Seed Corn Bread had been a staple in their family ever since.

As we poured the batter into the greased loaf pan and placed it in the oven, I couldn't wait to taste the finished product. The kitchen filled with the warm, comforting scent of freshly baked bread, and my mouth watered in anticipation.

When the timer finally chimed, we carefully removed the loaf from the oven and let it cool before slicing into it. The bread was dense and hearty, with a slight crunch from the pumpkin seeds and a nutty flavor from the flax seeds. It was unlike anything I had ever tasted before, and I knew I had to have the recipe for myself.

"Martha, would you mind sharing this recipe with me?" I asked, hoping she would agree.

"Of course, my dear friend," she replied with a smile. "I know you will do it justice."

And so, with Martha's blessing, I added the recipe for Flax and Pumpkin Seed Corn Bread to my collection of family favorites. Over the years, I have made it countless times for my loved ones, each time thinking of Martha and the special bond we shared over a loaf of bread.

I have since shared the recipe with my own grandchildren, passing down not only the ingredients and measurements but also the story behind the bread. It has become a tradition in our family, a symbol of love and connection that transcends generations.

As I sit here now, surrounded by the comforting scent of freshly baked bread, I am grateful for the memories and friendships that have enriched my life. And I know that whenever I make Flax and Pumpkin Seed Corn Bread, I will always be reminded of that special day in Martha's kitchen, where a simple recipe brought us together in a moment of joy and connection.