Instructions: Preheat oven to 450 degrees. Lightly grease 8- by 8-inch baking dish.

In large bowl, mix eggs, oil, honey, flaxseeds and vanilla. Add pumpkin and soy milk and blend well.

In medium bowl, mix cornmeal, spelt flour, baking powder, salt, cinnamon and ginger. Add dry ingredients to soy milk mixture and mix just until blended. Pour into prepared pan and sprinkle sunflower seeds over top.

Bake cornbread until toothpick inserted into center comes out clean, 35 to 40 minutes. Let cool slightly before cutting and serving.

This recipe yields 12 servings.

Description: "This recipe uses canned pumpkin and soy milk to produce a moist cornbread thats light on fat but not on flavor."

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