Enjoy this lovely “corn” bread as a side dish with, well, just about anything that would pair well: Cha Cha Chili, White Chili, Morracan Pureed Yam Soup, and many more of my rehealthifized recipes on this site. I love working with food in my lovely kitchen and figuring out options for individuals with food sensitivities—everything from the typical whites (grains of all types, sugar, dairy) to more specialized issues like garlic, “sugar” substitutes, cabbage, onions, and more.
The beautiful thing, is you can have your bread and eat it too. While I’d love to find a local bakery that will use alternate ingredients for us, so far no go. The quick breads and muffins in this section are fast (e.g. quick) and use ingredients readily available now at chain stores. This has become a family favorite with whatever “kitchen sink” soup I create, usually with Mom’s bone broth base and plenty of vegetables and/or leftover Holiday (or anytime) Turkey or chicken.
Ingredients
-
- 3 large eggs at room temperature
- ½ Cup full fat coconut milk at room temperature
- 2 teaspoons fresh lemon juice
- ¼ Cup raw honey
- ¼ Cup maple sugar or coconut sugar
- ⅓ Cup ghee or butter, melted—can use vegan butter but this recipe is still not vegan given eggs
- 1¾ Cups blanched almond flour
- ¼ Cup arrowroot flour
- 2 Tablespoons coconut flour
- 1½ teaspoons aluminum free baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Preparation
- Preheat your oven to 325° F and line an 8” square pan with parchment paper. In a large bowl, use a whisk or an electric hand mixer to blend together the eggs, coconut milk, lemon juice, raw honey, maple or coconut sugar, and butter or ghee.
- In a separate bowl, combine the almond flour, arrowroot, coconut flour, baking powder, baking soda and salt. Stir this mixture into the wet ingredients until just combined.
- Transfer the batter to the prepared pan and smooth the top. Bake in the preheated oven for 25-28 minutes or until set, golden brown on top and a toothpick inserted near the center of the bread comes out clean.
- Set the pan on a cooling rack and cool until just slightly warm. Remove from the pan using the parchment paper, and continue to cool until near room temperature. Cut into 16 squares to serve. Enjoy!
