Umami
Umami

Ed & Andrea's Cookbook

Healthy Almond Flour Cornbread (Gluten Free)

12 servings

servings

5 minutes

active time

30 minutes

total time

Ingredients

1 egg

1 cup almond milk (unsweetened at room temp)

1 tbsp lemon juice

⅓ cup melted unsalted butter

2 tbsp (42g) honey

1 cup (140g) cornmeal, spooned and leveled

1 ¼ cup (140g) super-fine almond flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

Directions

Preheat oven to 350ºF. Line or grease an 8×8 pan with parchment and set aside.

In a large mixing bowl, whisk together the egg, almond milk, lemon juice, melted butter, and honey.

In another bowl combine the cornmeal, almond flour, baking powder, baking soda, and salt. I recommend using your hands to combine the flours and remove any lumps from the almond flour.

Add the dry ingredients into the bowl with the wet ones and gently fold with a spatula to combine. Do not over-mix.

Evenly pour the batter into the greased pan and bake for 25 - 28 minutes, until a toothpick comes out clean.

Let cool before cutting into bars and enjoy!

Nutrition

Serving Size

-

Calories

159 kcal

Total Fat

12 g

Saturated Fat

4 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

27 mg

Sodium

211 mg

Total Carbohydrate

8 g

Dietary Fiber

4 g

Total Sugars

2 g

Protein

4 g

12 servings

servings

5 minutes

active time

30 minutes

total time
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