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This “corn bread” is awesome! It is super easy and quick to make. This “corn bread” goes great with chili. I also use this “corn bread” to make a stuffing at Thanksgiving.

10 mins

30 mins

40 mins

  • 200 grams almond flour (about 2 cups)
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon fine ground sea salt
  • 4 eggs
  • ¼ cup organic ghee, melted
  • ⅓ cup cashew milk
  • 3 tablespoons honey
  • 1 teaspoon apple cider vinegar
  1. Preheat oven to 350 degrees and grease 8x8 inch baking pan.
  2. Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients.
  3. Spread batter in greased baking pan. Bake 25-30 minutes until top is golden brown and toothpick inserted in center comes out clean.

Serve warm and top with ghee or coconut oil honey “butter”!

Serves: 16 squares

Original recipe found here: PALEO GLUTEN FREE CORNBREAD RECIPE

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