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Simple Grain-Free Rustic Coconut "Cornbread"

Brenna May
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Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Side Dish
Cuisine American

Equipment

  • oven
  • Cast iron bread pan or muffin tin

Ingredients
  

  • 1/2 cup butter ghee or butter flavored coconut oil
  • 1/2 cup unsweetened applesauce
  • 5 drops liquid stevia
  • 1/2 cup milk kefir buttermilk (or dairy free milk of choice + 1 tsp cream of tartar or apple cider vinegar)
  • 4 eggs or 4 flax or chia “eggs” for a vegan version. On that note if you opt for chia you will have almost the same amount of protein as you would with eggs, albeit not of the hormone balancing type
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt or pink salt
  • 1 cup Bob’s Red Mill Coconut Flour

Instructions
 

  • Preheat a cast iron skillet or bread pan in the oven at 450°F.
  • In a small wok or skillet over medium heat melt your ghee, butter or coconut oil and then turn off the heat.
  • Add the unsweetened applesauce or pureed apple, liquid stevia drops, milk kefir or dairy free milk and whisk until smooth.
  • Add the eggs and whisk.
  • Add baking soda, salt (and A.C.V. or cream of tartar if you’re using an uncultured, dairy free milk) and mix.
  • Add the coconut flour slowly, whisking as you pour.
  • Remove the hot bread pan or skillet from the oven, spray it with a bit of coconut oil and scrape the batter into the bread pan.
  • Place it in the oven and lower the temperature to 375°F. Bake for 35 minutes and check with a toothpick. When it is brown and a toothpick comes out clean it is ready to serve with butter, ghee or butter flavored coconut oil.
  • Variation: Sub the butter/oil with extra virgin olive oil (no need to heat) and mix in a bit of oregano for a more polenta style loaf.
Keyword coconut, grain free cornbread