B was wishing for some cornbread a few days ago so I came up with this grain-free faux cornbread recipe.
Why make cornbread without corn?
So when you have a craving for a hunk of warm cornbread with your dinner, this recipe for Faux Cornbread saves the day.
Bake this in an 8×8 pan rather than a loaf pan to really get the full cornbread experience.
1 cup blanched almond flour
⅓ cup arrowroot starch
⅓ cup coconut flour
½ teaspoon baking soda
¼ teaspoon sea salt
4 omega-3 eggs
¾ cup coconut milk, canned and full-fat
2 teaspoons apple cider vinegar
¼ cup coconut oil, melted over low heat
3 tablespoons raw honey, melted over low heat
¼ teaspoon ground turmeric
Preheat the oven to 350 degrees F. Lightly grease an 8×8 pan with coconut oil. Set aside.
In a medium bowl combine the almond flour, arrowroot, coconut flour, baking soda and salt. In another medium bowl combine the eggs, coconut milk, vinegar, coconut oil (cooled), and honey.
Add the dry ingredients to the wet ones and mix well. Sprinkle in the turmeric and mix until fully combined (this will give your faux cornbread a gorgeous golden yellow color).
Pour the batter into your prepared pan and bake for 20-25 minutes, until lightly golden on top and fully set.
Calories: 111
Fat: 8g
Carbohydrates: 6g
Sodium: 63mg
Fiber: 1g
Protein: 3g
Sugar: —