Paleo Pumpkin Cornbread
140
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.
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 dish es 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.
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?
