Sweet and Savory Honey "Corn Bread"
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A Note from Feedfeed
From Sweet Laurel Savory: Everyday Decadence for Whole-Food, Grain-Free Meals: A Cookbook by Laurel Gallucci and Claire Thomas, published by Clarkson Potter. Copyright © 2021 by Laurel Gallucci and Claire Thomas.
We love this grain-free "corn bread" from the Sweet Laurel Savory cookbook by Laurel Gallucci and Claire Thomas. Corn can be inflammatory for some people, including author Laurel Gallucci. A combination of almond flour, coconut flour and flax meal create the base for this sweet and savory skillet bread. Turmeric is a genius addition, adding a familiar golden hue. We can't wait to serve this at summer BBQs or alongside winter bowls of chili.
- Recipe Card
Recipe Card
ingredients
- 1/4 cup avocado oil, plus more for greasing
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup flax meal
- 1 tablespoon baking powder
- 1/2 teaspoon Himalayan pink salt
- 1/2 teaspoon ground turmeric
- 4 large eggs or flax eggs, room temperature
- 1/4 cup honey or pure maple syrup
- 1 cup almond milk
- 1 teaspoon cider vinegar
- Whipped ghee and/or honey, for serving
Method
Step 1
Preheat oven to 350F. Grease a 9-inch cast-iron skillet with avocado oil.
Step 2
In a large bowl, whisk together the almond flour, coconut flour, flax meal, baking powder, salt and turmeric.
Step 3
In a medium bowl, whisk together the eggs, honey, almond milk, oil and vinegar until well incorporated. Add the wet ingredients to the dry ingredients and stir until a batter forms.
Step 4
Pour the batter into a prepared pan and bake for 40 minutes, or until lightly golden brown and a toothpick inserted in the center comes out clean. Cut into 2-inch squares and enjoy warm, with some whipped ghee and/or honey alongside. Leftovers can be refrigerated in an air-tight container up to 5 days.