About a year ago I was looking for an alternative to cornbread that was grain-free and after several attempts, found one and tweaked it to be perfect.
I've made it multiple times since, whenever I am wanting something to go with beans or chili or soup.
I've made it a few times in the last several weeks and had an idea to try it for a replacement for taco or chalupa shells. Although, I will say it was a delicious alternative, it was more like an open-faced Mexican sandwich, which led to another alternative.
...bread for a sandwich. And it was PERFECT!
No-Corn Bread Muffins, Bread or Flats
½ cup of Almond Flour
¼ cup of Coconut Flour
½ tsp of Baking Soda
(optional for a little lighter version, add ¼ tsp of Baking Powder)
½ tsp of Himalayan Salt
Mix together then add...
2 eggs
½ cup of Almond milk (unsweetened)
2 Tb of melted coconut oil, butter or a combo of the two. My preference in coconut oil.
Pour into greased dish or muffin tins and bake at 350º for 25 minutes or separate into four mounds on parchment paper on a cookie sheet, flatten to make bread or flats and bake at 350º for 20 minutes, flip and bake another 5. Makes 8 muffins or 4 bread flats.
Options: for a sweet bread, you can add a tablespoon of maple syrup, raw honey or erythritol and fruit of your choice such as blueberries or strawberries or cacao/choco chips. Use your imagination.
Enjoy!
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