Vegan Lemon Cranberry Cornbread

Ingredients

• 4 Tablespoons non-hydrogenated vegetable shortening, melted and slightly cooled, plus more for the baking dish
• 1/2 Cup almond milk
• 3 Tablespoons flaxseed meal
• 1 1/2 Cup cornmeal
• 1 Cup whole-wheat pastry flour
• 1 1/2 Teaspoon baking powder
• 1/2 Teaspoon baking soda
• 1 Teaspoon salt
• One 6-ounce container vanilla soy yogurt
• 3 Tablespoons agave nectar
• 1/2 Cup seltzer water
• 1/2 Cup dried cranberries
• Zest of 1 small lemon

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