From My Bowl

1 First, preheat your oven to 375F. Mix 2 tbsp of Ground Flax with 6 tbsp of Water in a small bowl, then set aside to let thicken.
2 Next, combine the Cornmeal, Flour, Baking Powder, Turmeric, and Salt together in a medium bowl. Stir well.
3 In a high speed blender or food processor, blend 1 cup of White Beans with 2 tbsp of Water for 45-60 seconds, or until a smooth puree forms. If you are using canned Beans for this recipe, be sure to rinse and drain them thoroughly.
4 Add the Bean Puree, Plant Milk, Flax Eggs, Apple Cider Vinegar, and Maple Syrup to a large bowl, stirring well. Once combined, add in the dry ingredients, gently stirring until well incorporated.
5 Pour the patter into a greased or lined 9x9" baking pan, and place in the oven for 27 - 30 minutes. Let cool at least 10 minutes before slicing.
6 Store any leftovers in an airtight container at room temperature for up to 7 days.