Healthy Almond Flour Cornbread (Gluten Free)

• porcje: 12 servings
• czas aktywny: 5 minutes
• całkowity czas: 30 minutes

Składniki

1 egg

1 cup almond milk (unsweetened at room temp)

1 tbsp lemon juice

⅓ cup melted unsalted butter

2 tbsp (42g) honey

1 cup (140g) cornmeal, spooned and leveled

1 ¼ cup (140g) super-fine almond flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1-1.5 Tbs psyllium husk powder (optional; Add 2-3 TBS milk to the wet ingredients, if using)

Wskazówki

Preheat oven to 350ºF. It using a cast iron skillet, put it in the cool oven and allow it to pre-heat with thr oven. Otherwise, grease an 8×8 pan with parchment or grease it and set aside.

In a large mixing bowl, whisk together the egg, almond milk, lemon juice, melted butter, and honey.

In another bowl combine the cornmeal, almond flour, baking powder, baking soda, and salt. I recommend using your hands to combine the flours and remove any lumps from the almond flour.

Add the dry ingredients into the bowl with the wet ones and gently fold with a spatula to combine. Do not over-mix.

If using cast iron, remove it from heated over and add some butter or oil, swirl to coat, and spread batter evebly. Othereise, evenly pour the batter into the greased pan and bake for 25 - 28 minutes, until a toothpick comes out clean.

Let cool before cutting and enjoy!

Notatki

I modified to add optional fiber booster and cast iron instructions. Can also sub lime for lemon, and coconut milk works well for the "milk" if you want a richer bread.

Wartości Odżywcze

• Kalorie: 159 kcal
• Tłuszcz Całkowity: 12 g
• Tłuszcz Nasycony: 4 g
• Cholesterol: 27 mg
• Sód: 211 mg
• Węglowodany Całkowite: 8 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 2 g
• Białko: 4 g