Grain-free 'Cornbread'

I absolutely love cornbread, but since it most always contains gluten, it's hard to find a good and healthy replacement.

Although this is not quite the same (no corn even present), the texture and flavor is just as great!  Made with just a few of the finest ingredients, this 'cornbread' will definitely be a hit with your family!

INGREDIENTS:

- 2 cups blanched almond flour

- 1 cup coconut flour

- 1 teaspoon aluminum-free baking soda

- 1 teaspoon unrefined sea salt

- 5 eggs (preferably from pastured hens)

- 1 cup BPA-free canned coconut milk

- 1/2 cup Grade-B maple syrup

- 8 tablespoons grass-fed butter, melted (or try using ghee if on a strict Paleo diet)

DIRECTIONS:

1.  Preheat oven to 350 degrees, and lightly grease an 8x8 dish with butter or coconut oil.

2. Combine almond flour, coconut flour, baking soda and sea salt in a large mixing bowl.

3. In a separate small bowl, combine eggs, coconut milk and maple syrup, and stir well.

4.  Add the wet ingredients to the dry, and mix well until fully combined.

5. Slowly drizzle the melted butter into the bowl, and stir until the mixture becomes nice and smooth.

6.  Pour mixture to prepared pan, and smooth over the top with the back of a spoon.  Place pan in oven, and bake for 25 minutes.

7.  Turn the oven temperature to 450 degrees, and bake for an additional 15 minutes, or until toothpick inserted comes out clean.

8.  Serve warm squares, with a slather of butter and drizzle of raw honey on top.  Mmmm.

Makes approximately 9-12 squares

(Adapted recipe from here)