SAVORY JALAPENO CORNBREAD

Wha Wi Ago Need

• 1 ¼ c Bob’s Red Mill All-Purpose Flour
• 3 jalapeños minced
• 4 scallion finely chopped
• ¼ c Bob’s Red Mill medium cornmeal
• 1 ½ tsp baking powder
• 1 tsp agave or sugar
• ½ teaspoon baking soda
• ¼ teaspoon Flaked River Salt
• 2 rounded tsp ENER-G egg replacer whisked into 4 tsp room temp. water or 2 eggs
• 1 ¼ cup oat milk (almond milk)
• ⅓ cup Earth Balance Spread melted to room temp
• 1/3 c room temp water

Mek Wi Dweet

1. In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, sugar, baking soda, pepper, and Flaked River Salt.
2. In a large mixing bowl, whisk together the ENER-G egg replacer, oatmilk, and melted Earth Balance.
3. Add the flour mixture to the wet ingredients and gently fold to combine. You do not need to thoroughly mix every last speck of flour in, just enough that the two are combined.
4. Stir in the jalapeños and scallions.
5. Bake on 350 for 25-30 minutes
6. Let cool and serve

Great toppings:

• a drizzle of agave or honey
• a dollop of Greek yogurt is cooling to the tongue and add OF GREAT YOGURT IS COOLING AND ADDS GREAT PROTEIN