Description
This “corn” bread is grain-free and dairy-free, but it tastes just like the real thing! It’s made with grain-free flour, avocado oil, honey, and more to make a cornbread dupe that you’ll love!
Ingredients
Units
Scale
- 2 cups almond flour
- 1/4 cup tapioca starch
- 1/4 tsp baking soda
- Pinch of salt
- 2 tbsp pumpkin puree
- 2 eggs
- 1/4 cup avocado oil (I use Chosen Foods)
- 1/4 cup honey
Instructions
- Preheat the oven to 350 F and spray an 8×8″ light-colored baking pan with avocado oil spray (I use Chosen Foods) and set aside.
- Using a large bowl, whisk the almond flour, tapioca starch, baking soda, and salt together until fully combined.
- Add the pumpkin puree, eggs, avocado oil, and honey and stir well until a batter forms.
- Pour the batter into the prepared baking pan and spread to evenly cover the pan. Transfer to the preheated oven and bake for 18-20 minutes or until golden and baked through.
- Remove from the oven and allow to cool before carefully slicing into 9 slices. Enjoy warm or chill in the fridge for 3-4 days.
- Prep Time: 10
- Cook Time: 20
- Category: Sides
- Method: Baked
- Cuisine: American