2 TBS. ground flax seed

6 TBS. water

½ cup unbleached flour

½ cup whole wheat flour

1 cup cornmeal

3/8 cup maple syrup

4 tsp. baking powder

¾ tsp. salt

1 cup non-dairy milk (use ½ coconut milk)

¼ cup applesauce

Preheat oven to 425. Spray 8” square baking dish with nonstick cooking spray. Bring the water to a boil in a small saucepan and whisk in the ground flax seed. Set aside. In a medium bowl mix the dry ingredients until well combined. Add the ground flax mixture, milk, maple syrup and applesauce to the dry mixture. Beat just until smooth (do not overbeat). Turn into prepared pan and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool – about 10 minutes longer.