Almond Flour “Cornbread”

Christmas13DSC_0065_11035DSC_0065Eliminating wheat from meals, whether because of a gluten allergy or a desire to eat a grain-free diet, often means cutting out breads and other warm baked goods. The next time you make soup, chili or red beans and rice, this recipe from will make it easier to have your (cornbread) cake and eat it, too.  


  • 1 1/2 cups almond flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 cup honey (can be reduced to 1/4 if you like a less sweetened version)
  • 4 eggs


Preheat oven to 350. Place flour, baking soda, and salt into a bowl and whisk dry ingredients to combine. Add honey and eggs and stir until fully combined with no lumps. Pour into a well greased, 8×8 baking pan and bake for 20-25 minutes, or until a toothpick inserted in the center of the bread comes out clean. Let cool for 5 minutes, slice, and enjoy. 


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