Rye/corn bread

This weekend’s discovery was the result of sheer boredom! We were both too tired to get very creative, so we just pulled together some basic bean & veg soup. I wanted something a little different, though. I was going to make some cornbread, but decided to try something a little more nutritious – this is what I came up with. It’s moist and tasty with a nutty crunch. Hope you like it!

Rye/cornbread

1 cup yellow cornmeal
1 cup unbleached rye flour
4 teaspoons baking powder
1 1/2 teaspoon of sea salt
1 1/2 teaspoon of milled flax seeds (NOT whole seeds – use the flour)
—- mix dry ingredients well — then add
2 cups soy milk
3 tablespoons Nayonaise (as an egg substitute)
2 tablespoons of olive oil
2 tablespoons of imitation bacon bits
—- mix all ingredients together well

pour into a sprayed 9 X 9 baking pan and
place into a preheated 425 degree oven for 30 minutes

Firm, moist, with good “weight” it’s a good bread for a healthy snack – especially with a slice of soy cheese melting inside it! I like the jalapeno flavor Soy Slices by Melissa’s brand – MAN!

TTFN

BC

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Published in: on March 10, 2008 at 12:43 pm  Leave a Comment  

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