Paleo Cornbread

Source: www.agirlworthsaving.net
Course: Sides
Preperation time: 35min
Cooking Time: 40min
Serves: 10

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/4 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
1 cup Water 0 0 0 0 0 0 0 0
1 cup Coconut Oil(s) 0 0 0 0 22 22 188 188
2 Tablespoon(s) Apple Cider Vinegar 0 0 0 0 0 0 1 1
1/2 Teaspoon Baking Soda 0 0 0 0 0 0 0 0
1/2 Teaspoon Garlic Powder 0 0 0 0 0 0 1 1
1 Teaspoon Caraway Seeds, Ground 0 0 0 0 0 0 1 1
4 Large(s) Egg(s) 3 3 0 0 2 2 31 31
1/2 cup Coconut Flour 0 0 2 2 3 3 33 33
Total: Approximate Nutrition Info, Per Serving: 3 3 27 254
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Instructions

  1. Take out your 4 eggs and bring to room temperature. I crack mine in the blender and let them sit for 20 minutes or so.
  2. Add the apple cider vinegar, water and ¼ cup of melted coconut oil(not hot so you don’t cook the eggs) blend on low for 30 seconds.
  3. Then add in the coconut flour, garlic power, salt, ground caraway seeds and baking soda and blender for one minute.
  4. Grease your baking tin with the 1 tsp coconut oil. I used two small mini loaves for this recipe.
  5. Pour the batter in your pans and bake at 350 degrees for 40 – 45 minutes or until a toothpick comes out clean.
  6. Optional – if you want to get that nice golden look – 1 minute before you take the bread out of the oven, rub a small tsp of coconut oil on the top and broil on low until you get the color you want.
  7. Enjoy!
Visit www.agirlworthsaving.net for the full instructions.

Notes


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