A vegan version of classic cornbread.
Preheat oven to 220C/425F/Gas Mark 7. Grease a 22x22cm pan.
Mix together flaxseed and water and set aside.
Combine dry ingredients in a large bowl.
Whisk together wet ingredients in a separate bowl. Add flaxseed mixture to this.
Add the wet ingredients to the dry ingredients and mix until just combined.
Pour into greased pan and then pop into the oven for 20-25 minutes.