• 1 1/2 tablespoons ground flaxseed
  • 1 cup unsweetened plain almond milk (or use soy milk for higher protein)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup date paste (recipe at, recipes)
  • 1 cup corn meal
  • 1 cup oat flour (I made my own by whirling organic rolled oats in the blender until fine)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup corn kernels (can use canned, frozen (defrosted) or fresh)

Recipe from Forks Over Knives Cookbook
A perfect addition to a hot bowl of  soup, chili, or stew.
Makes 12 muffins

Preheat the oven to 375F. Line a 12 muffin pan with paper liners or lightly oiled; or a silicone muffin pan.

In a small bowl combine the flaxseeds with the almond milk and set aside to allow to gel for 5 minutes.

In a large mixing bowl, stir the applesauce and maple syrup together. Add the flaxseed-almond milk mixture. In a separate bowl, whisk together the cornmeal, oat flour, baking soda, baking powder, and salt, until well blended. Add the dry mixture to the wet ingredients in the large bowl. Stir until well combined, but avoid over-mixing. Fold in the corn kernels.

Spoon out equal portions of batter into the muffin cups.  Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Serve warm. These also freeze well.