Vegan Cornbread, no added fat

Vegan Cornbread for the plant-based diet

Nearly fat free cornbread recipe without dairy, eggs and oil.  Re-posting in anticipation of Thanksgiving cornbread stuffing.
9x9 square pan, 400 degrees f for 35 minutes
Combine dry ingredients and set aside:
1 cup cornmeal
1/2 cup oat flour 1/2 cup whole wheat pastry flour (do not substitute plain whole wheat flour or it will turn out flat and dense)
3 tablespoons date sugar
1 tbsp baking powder
1 tsp salt
1 tsp sage
1/2 tsp chives
1/2 tsp Hungarian paprika


1/2 tsp thyme
Combine wet ingredients:
3/4 cup rice or almond milk
1 teaspoon white vinegar
1 tablespoon VeganEgg substitute mixed with 
1/2 cup cold water (whip until frothy)
1/4 cup pumpkin, pureed (or use the traditional ingredient such as safflower oil or melted vegan butter--it just won't be as heart-healthy)

Add wet ingredients to dry all at once and stir just until combined and pour into pan.  Dust the top with more paprika.
Bake 30 minutes.  This is ideal for making corn bread stuffing.