Description
Ingredients
- CORN BREAD
- 1 ½ cups blanched almond flour
- 1/8 cup tapioca
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup melted butter or ghee (not hot)
- ¼ cup honey (organic tupelo, orange or clover)
- 6 drops vanilla cream stevia
- 2 eggs
- Coconut oil for greasing
- OPTIONAL: HONEY BUTTER
- ¼ cup honey, room temperature
- ½ cup ghee or unsalted butter, room temperature
Instructions
- CORNBREAD
- Preheat oven to 325F.
- Grease square or round muffin tins. Square makes it look like a cornbread loaf. J
- Sift the flour, tapioca, baking soda, and salt.
- Mix the butter, honey, stevia and eggs in a separate bowl.
- Add the wet into the dry ingredients.
- Mix well.
- Fill each tin ½ full.
- Place in the middle of the middle oven rack.
- Bake 11-13 minutes until more than golden; it will slightly brown.
- Let cool.
- Serve with honey butter.
- HONEY BUTTER
- Blend the ghee/butter and honey and whip rapidly with a fork or a very small wire whisk.
- Enjoy!
