Make the flax egg first with 1 tablespoon of ground flax seed and three tablespoons of water. Mix until well combined.
1and ¼ cup all-purpose flour
¾cupsof yellow cornmeal
3teaspoonsof baking powder
1teaspoonof sugar
1teaspoonof ground sea salt
½teaspoonof ground onion powder
½teaspoonof ground garlic powder
1and ¼ cups of non-dairy milkI used unsweetened almond milk
1tablespoonof lemon juice – stirred into the non-dairy milk
2tablespoonsof extra virgin olive oil
1cupof sun dried tomatoes – finely chopped
2tablespoonsof finely chopped fresh rosemary
2tablespoonsof finely chopped fresh basil
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Instructions
Preheat the oven to 400°F
Whisk the flour, cornmeal, baking powder, sugar, sea salt, onion powder, and garlic powder together in a large bowl.
Mix the lemon juice and the milk together.
Add the milk, flax egg, olive oil, sun dried tomatoes, rosemary, and basil to the dry mixture and stir with a spoon until just combined. Don’t over mix or the bread will be tough.
Lightly grease a 9-inch cast iron skillet or a round 9” pan and evenly spread the batter in the pan.
Place the pan in the center of the oven and bake for 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack.
Enjoy!
Notes
Store covered at room temperature for up to 3 days.Freeze in a freezer safe container for up to 2 months. Nutrition Disclaimer