CARROT CORNBREAD (VEGAN)

Carrot Cornbread (Vegan) image

Provided by Sydney Mike

Categories Breads

Time 1h20m

Yield 1 10" loaf, 10 serving(s)

Number Of Ingredients 11

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1 1/4 cups unbleached white flour
1 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon sea salt
1 tablespoon flax seed meal
2 tablespoons water
1 1/4 cups soymilk
6 tablespoons pure maple syrup
1/4 cup canola oil
1/2 teaspoon pure vanilla extract
1/4 cup carrot, shredded

Steps:

Preheat oven to 350 degrees F, then oil & flour a 10"x6" loaf pan.
In a large mixing bowl, combine flour, cornmeal, baking powder, salt & flax meal.
In another mixing bowl, combine the water, soy milk, maple syrup, oil & vanilla, mixing well, before stirring in the carrots.
Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.
Pour the batter into the prepared loaf pan & bake for 1 hour & 15 minutes, or just until a wooden tootpick inserted in the center of the loaf comes out clean.
Allow to sit in the pan on a wire rack for 10 minutes, then remove the loaf by inverting the pan onto a wire rack.
Turn the loaf right side up & let it cool to room temperature before slicing & serving.

Nutrition Facts : Calories 202.9, Fat 6.9, SaturatedFat 0.6, Sodium 154.8, Carbohydrate 32, Fiber 1.8, Sugar 8.8, Protein 3.8