This one is for all you Paleo Patrons! Going Paleo doesn’t change our meat courses as much as it affects the side dishes–like cornbread. I mean, what’s the point of having chili (sans beans if you are truly Paleo) without cornbread? Challenged by my love of chili, I decided to create cornbread without corn, grains, dairy or eggs. What?!? I fell in love!
So, why in the world am I calling this cornbread? Well, life isn’t fair, and sometimes when I’m in the kitchen, I don’t play by the rules. I was cooking chili, and I wanted cornbread. Thus, Paleo “Corn” Bread. There.
It pairs nicely with anything you’d fancy eating traditional cornbread with, whether sweet or savory. Give it a try and let me know what you think!
If you’re familiar with gluten-free or grain-free baking, you may be used to the concept of keeping portions small to reduce crumbling. When I first started testing this, I used only half the recipe. As you can see in the picture, it comes out like squashed lady fingers, and that’s not what I want when I’m gonna have me a big pot of chili!!! I needed substance to meet my cravings, so I doubled the batch. Perfect! It’s not crumbly or flimsy. These babies hold their own.
Also, I recommend you refrigerate the loaf before serving as this gives the coconut flour time to soak up any extra moisture and become more “bread” like. As you can see in the pictures, the loaf on the cooling rack is a bit wet while the slices on the plates are dry.
Lastly, you’ll need one of these loaf pans.
Now, without further ado…
|Prep Time||15 minutes|
|Cook Time||45 minutes|
- 8 TBSP flax meal
- 1.25 cups water
- 1.5 cups coconut flour
- 1.5 tsp garlic powder
- 1/2 tsp sea salt
- 2 tsp baking soda
- 2 TBSP arrowroot powder optional, but recommended
- 1/4 cup lemon juice fresh squeezed
- 1/2 cup coconut oil melted
- 1/2 cup maple syrup
Flax Meal Eggs
- Preheat oven to 350F
- Combine the flax meal with water (no stirring required) and let set in the fridge for 10 minutes.
- Mix the rest of the ingredients together.
- Stir the flax eggs into the batter (you can use real eggs too of course!). The consistency should be like wet sand.
- Scoop batter into lined loaf pan.
- Bake for 45 minutes or until toothpick comes out clean.
- Set pan on cooling rack for 10 minutes before removing bread. Cool bread on cooling rack completely. Refrigerate 2 hours before serving.