I love traditional cornbread but for those trying to avoid gluten, it isn’t a fit. Last night I made a big pot of beef stew with cornbread for the family but needed a gluten-free version. The Almond Flour Cornbread is delicious with the slight sweetness of honey. Yummy!
While I was writing this post today my good buddy, Jan, sent me a link to a ‘Today’s Dinner Party‘ that brought a smile to my face, given all of the dietary restrictions we all face.
Enjoy!
ALMOND FLOUR ‘CORNBREAD’
1 1/2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup honey
4 eggs, beaten
- Preheat the oven to 350 degrees.
- Place the flour, baking soda and salt into a bowl and whisk to combine.
- Add the honey to the beaten eggs and add to flour mixture. Stir until fully combined and no lumps remain.
- Pour into a well-greased 8×8″ baking pan and bake for 20-25 minutes or until a toothpick inserted in the center of the bread comes out clean.
- Let cool for 5 minutes.
Recipe from Preppy Paleo and Angel’s Homestead
Fork Lore 