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Cranberry Rosemary Cornbread

The most flavorful and moist cornbread. The rosemary and cranberries compliment each other perfectly.

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Servings: 9

Prep Time: 00:25

Cook Time: 00:25

Main Ingredients

2 tbsp ground flax seed

6 tbsp water

3/4 cup + two tbsp unbleached all - purpose flour

1 1/4 cup cornmeal

1/2 tsp salt

2 tsp baking powder

1/2 cup + two tbsp dried cranberries

1 1/2 tbsp chopped fresh rosemary

1/2 cup organic maple syrup

1/4 cup canola oil

1 tsp apple cider vinegar

3/4 cup almond, soy, or cashew milk

Preparation

1Preheat oven to 425F

2Prepare the flax egg by combining ground flax seed with 6 tbsp water. Stir and set aside.

3In a large bowl, mix all dry ingredients, including cranberries and rosemary.

4In a small bowl, mix together all wet ingredients, including the flax egg.

5Add the wet ingredients to the dry ingredients and stir to combine.

6Grease an 8x8 baking dish or a muffin pan. Pour batter into the baking dish.

7Place in the oven and bake for 20-25 minutes. After 20 minutes, check to make sure they are done by inserting a toothpick in the center. If it doesn't come out clean, bake for another 5 minutes. If you choose to make muffins instead, the baking temperature and time will vary (bake 15-20 minutes at 350F).

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