FLAX SEED SUNFLOWER CORN BREAD
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
10 tbsp Ground Flax seed.5 cup Yellow Cornmeal 2 tsp Baking Powder 1 tsp Salt 1 large Egg, fresh, whole, raw 1.75 cup Flour, Unbleached White Whole Wheat .25 cup (8 fl oz) Water, tap 1 cup Milk, 1% .25 cup Canola Oil .33 cup, hulled Sunflower Seeds, without salt .33 cup crasins 2 tbsp Maple Syrup
Preheat oven to 350°F. Spray an 9-inch cast iron pan with olive or canola oil spray. .
In a large bowl, combine ground flaxseed, flour, cornmeal, baking powder and salt. In a small bowl, combine egg , Stir in milk, oil and maple syrup. Make a well in dry ingredients and add liquid ingredients. Stir until just combined. Stir in sunflower seeds and crasins
Pour batter into prepared pan. Bake for28-30minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan on a rack for 5 minutes, then turn it out of the pan and continue cooling on the rack.
Serving Size: 16
Number of Servings: 16
Recipe submitted by SparkPeople user HEWITT2015.
In a large bowl, combine ground flaxseed, flour, cornmeal, baking powder and salt. In a small bowl, combine egg , Stir in milk, oil and maple syrup. Make a well in dry ingredients and add liquid ingredients. Stir until just combined. Stir in sunflower seeds and crasins
Pour batter into prepared pan. Bake for28-30minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan on a rack for 5 minutes, then turn it out of the pan and continue cooling on the rack.
Serving Size: 16
Number of Servings: 16
Recipe submitted by SparkPeople user HEWITT2015.
Nutritional Info Amount Per Serving
- Calories: 142.2
- Total Fat: 7.0 g
- Cholesterol: 12.4 mg
- Sodium: 219.2 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 3.1 g
- Protein: 4.4 g
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