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Paleo Pumpkin Cornbread

 
 Paleo Pumpkin Cornbread
46

Substituting corn meal with coconut flour and adding pumpkin and coconut palm sugar is the perfect way to bake a flavorful, hearty alternative to traditional cornbread. This side dish will add even more comfort food to your paleo Thanksgiving meal.

Yield

12

servings

Prep

10

min

Cook

30

min

Ready

45

min

Trans-fat Free
 

Ingredients

2 cups pumpkin
puree, canned
10 large eggs
4 tablespoons palm sugar
coconut
*
1 cup -
coconut flour
*
1 cup arrowroot flour
or tapioca
2 tablespoons baking powder
*
2 teaspoons lemon juice
½ teaspoon sage
dried
*
½ teaspoon salt
½ tsp salt

Directions

Preheat the oven to 350℉ (180℃).

Grease muffin tins or 2 9x9 inch baking dishes with fat of your choice – coconut oil is recommended.

In a large mixing bowl, combine all of the ingredients until blended together well. '

Pour into baking dishes or muffin tins (2/3 to the top of muffin tins).

Bake at 350℉ (180℃) for about 30 minutes (20 minutes for muffins).

Your paleo “cornbread” will be ready when lightly browned on the top and firm to the touch.

If you’re not sure, slide a butter knife in the center and it will come out clean when cornbread is cooked through.

Note: You can add dried cranberries or nuts.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 11135% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 176mg 59%
Sodium 159mg 7%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 6%
Sugars g
Protein 11g
Vitamin A 131% Vitamin C 4%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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