Mock Cornbread Recipe

DRY INGREDIENTS
1 & 3/4 cups (198 g) almond flour
1/2 cup (68 g) coconut flour, sifted
1/4 cup (34 g) arrowroot flour
1 teaspoon sea salt
3/4 teaspoon baking soda

WET INGREDIENTS
1 cup canned full-fat coconut milk
4 eggs
1/4 cup melted coconut oil*
1 tablespoon apple cider vinegar
1 tablespoon honey
1) Preheat your oven to 350°F.
2) Grease an 8" x 8" baking dish, and set it aside.
3) In a mixing bowl, whisk together the dry ingredients—almond flour, coconut flour, arrowroot flour, salt, and baking soda.
4) In a separate mixing bowl, use an electric mixer to combine the wet ingredients—coconut milk, eggs, coconut oil, apple cider vinegar, and honey.
5) Add the dry ingredients to the wet ingredients, and mix with the electric mixer until just combined.
6) Use a flexible silicone spatula to transfer the batter to the greased baking dish.
7) Even out the batter, and smooth the top with wet hands or the spatula.
8) Bake for about 38 minutes.
Makes about 9 servings.
*Use coconut oil for Bread Pudding, or you can substitute lard if you plan to eat the Mock Cornbread as a side dish