Paleo No-Cornbread

By Bailey1_

Ingredients

• 4 large eggs
• 1 tablespoon ground white chia seeds
• 2 tablespoons lemon juice
• 1 teaspoon vinegar
• 4 cups shredded unsweetened coconut
• 3/4 cup almond meal
• 1/2 teaspoon unprocessed salt
• 1/2 teaspoon baking soda
• 1 teaspoon chili powder (optional, contains nightshades)
• 1/4 teaspoon pure chipotle powder (optional, contains nightshades)
• 1 tablespoon nutritional yeast (optional)
• 1/4 pound natural sugar-free bacon, diced, cooked and drained (optional)

Details

Servings 1
Adapted from janeshealthykitchen.com

Preparation

Step 1

Preheat oven to 350 degrees F. Line a 9 x 9-inch pan with parchment paper. Or grease and flour your muffin pans.

In a mixing bowl whisk together the eggs, chia seeds, lemon juice, and vinegar. Mix well and set aside.

In a food processor add the coconut and grind it 2 minutes, until it is a fine butter.

Add almond meal, salt, soda. Add optional chili powder, chipotle, and nutritional yeast, if using. Mix well.
Dump the wet ingredients into the dry ingredients, and this begins the rising action. Process for a moment. Pulse in the bacon briefly, if using. Spoon the batter into pan.
Bake a 9 x 9 pan 30 minutes, regular muffins 18 - 23, mini muffins 14 - 18 minutes, or until golden brown and a toothpick inserted comes out clean.


A Tasty Variation: Green Chile Cornbread

Add 1/2 cup of chopped roasted green chiles (Anaheim or Hatch), or a 7-ounce cans of whole green chiles, drained and chopped.