Strawberry Cornbread (gluten-free, vegan)

Recipe adapted from here.

2 TBL ground flax seeds
6 TBL water
1 cup all-purpose gluten free flour mix (Bob Red Mills works well, but I’ve used other brands too)
1 cup (white) cornmeal
1/2 cup turbinado sugar
4 tsp baking powder
1/4 tsp salt
1 cup rice milk (or any nondairy milk)
1 TBL lemon juice
2 TBL olive oil
2 TBL melted Earth Balance (or you can just use 1/4 cup olive oil)
1 pint strawberries, sliced
**extra strawberries!

Preheat oven to 425°F. Prepare a 10-inch cake pan with Earth Balance or cooking spray.

Combine water and flax seeds in a bowl, microwave for 1.5 minutes, stirring every 30 seconds until the flax turns into a gel. (Or cook on the stove about 3 minutes on med-low.) Set aside.

In a medium bowl, whisk together the gf flour, cornmeal, sugar, baking powder, and salt until well-combined.

Add the ground flax seed mixture, rice milk, lemon juice, oil, and Earth Balance to the flour mixture.

Mix just until smooth (do not overbeat.) Gently stir in strawberries.

Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.

Cool 15-20 minutes before serving.

** you can add more strawberries to the batter or serve with extra strawberries!