Paleo “Cornbread”
Serves: 6
Happy Monday! I hope you had a great weekend! We had a major cold front come through yesterday….a high of 23 degrees?! I think we can say that winter has officially hit us! The cold weather always gives me a good excuse to stay home and bake though! 
I know a lot of us will be cooking this week for the Thanksgiving holiday! I wanted to share this recipe with you today because it would make a great addition to your Thanksgiving meal! I made this a few weeks back (because we all know I celebrate the Thanksgiving flavors for WEEKS on end! haha) and it was gone in a matter of days….I couldn’t even bring myself to share it! I hope you enjoy! Have a great Monday!
Fit Ingredients
- 1 c (112g) almond flour (I used almond meal)
- 1 tsp baking powder
- 2 large eggs
- 2 tbs coconut oil, melted
- 1 tbs milk
- 1/4 c apple sauce
- Sweetener, to taste
- Pinch of salt
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- 9in round cake pan (or pan of choice)
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Directions
1. Preheat your oven to 350 degrees.
2. Spray your cake pan with non stick spray.
3. Combine all ingredients.
4. Pour batter into your cake pan.
5. Bake for ~ 18 minutes or until a toothpick comes out clean.
6. Serve hot with more coconut oil (like me ? or ghee)
Although this isn’t true cornbread, this has the same slightly crumbly texture and sweet/salty combination of any amazing cornbread! I topped it with additional coconut oil a few times when I was craving sweet and ghee when I was feeling savory! Either way it is amazing!! Feel free to make these into muffins if you wish!
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Nutrition: ( for 1 out of 6 slices)
Calories: 175, Protein: 6.1g, Carbs: 5.2g, fat: 15.7g (5.2g Saturated), Sodium: 24mg, Fiber: 2.2g, Sugar: 2g, Net Carbs: 3.0g)
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*Are you cooking for Thanksgiving this year?
*What do you enjoy doing on cold days?
*Do you have a short work week because of the holiday?
