Vegan/Gluten Free/Soy Free Cornbread

This recipe is great for those with any food allergies! I modified an existing recipe and it turned out uber good! The addition of the flaxseed gives you some natural fiber and it's chock full of vegan-friendly Omega-3 Fatty Acids. And it's way easy-mix it up, set it, and forget it! (haha get the informercial reference?)

You will need:

*2 TB ground flaxseed

*6 TB water

*1 cup Corn Flour (you can substitute AP flour, but the cornbread will no longer be Gluten-Free, and the Corn Flour gives it even more Corny-ness!)

*1 cup cornmeal

*1/4 cup vegan sugar

*4 tsp. baking powder

*3/4 tsp salt

*1 cup unflavored Almond Milk (Can substitute Rice Milk, Coconut Milk-Soy milk if you are not worried about Soy allergies, or even regular milk if not Vegan)

*1/4 cup canola oil

*1 TB agave nectar (or honey for the non-vegans, and this is optional)

**Preheat Oven to 425 degrees.

**Spray 8x8 baking dish with nonstick cooking spray

**Bring water to boil in small saucepan. Add the flaxseed and simmer for 3 mins. or until thickened and set aside.

**In medium bowl, combine rest of ingredients and beat just until smooth!

**Pour into pan and bake for 20-25 mins or until toothpick inserted in middle comes out clean.

**Let cool, and ENJOY!

Try with vegan/vegetarian chili, tomato soup, or all by its pretty self! You can also drizzle some agave or honey on top and go to town!