Tuesday, October 22, 2013

Kelly Brozyna's Paleo Cornbread

Funny how I stumbled upon this recipe. I haven't even realized that one of my favorite cookbook and blog authors, Kelly Brozyna (The Spunky Coconut) had released a new book.

I found myself salivating over a Pinterest pin of a Paleo Parents' chocolate french toast post. I don't ever crave the dish, but my kids are fiends for it. And of course I never make it. Ever.

So I clicked on the link, thinking I'd recreate the recipe for a special occasion breakfast. Then I realized it was from Kelly's new The Paleo Chocolate Lover's Cookbook. AND I realized the best part about the recipe was that it began with a simple and delicious-sounding paleo cornbread.

The grain-free "corn" bread recipe I make uses all almond flour, and a little too much honey for my personal preference. Kelly uses a mix of almond, coconut and arrowroot starch, and her recipe requires only 1 tbs. of honey to sweeten it.

This bread has an amazing texture, so akin to the "real" thing: sturdy, but with the perfect crumb. The flavor perfectly complimented last night's chili, and my daughter loved it so much she begged me for seconds (should I admit I refused? I told her to have more raw veggies instead...)

I would definitely make this again and would recommend it to anyone looking for a crowd-pleasing but grain-free bread to accompany soups and stews.

And for those curious about Kelly's new book? Mine should be here Wednesday, so I can't wait to give it a proper review! If this one recipe is any indication it's another winner.

Kelly Brozyna's Paleo Cornbread
from The Paleo Chocolate Lover's Cookbook

1 3/4 cups almond flour
1/2 cup sifted coconut flour
1/4 cup arrowroot flour
1 tsp. salt
3/4 tsp. baking soda
1 cup canned coconut milk
4 eggs
1/4 cup melted coconut oil
1 tbs. apple cider vinegar
1 tbs. raw honey

Preheat oven to 350.

Grease an 8" x 8" baking dish, and set it aside. 

In a mixing bowl, whisk together the dry ingredients—almond flour, coconut flour, arrowroot flour, salt, and baking soda.

In a separate mixing bowl, use an electric mixer to combine the wet ingredients—coconut milk, eggs coconut oil, apple cider vinegar, and honey.

Add the dry ingredients to the wet ingredients, and mix with the electric mixer until just combined.

Use a flexible silicone spatula to transfer the batter to the greased baking dish. 

Even out the batter, smoothing the top with wet hands or the spatula. Bake for about 38 minutes.

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