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Skillet Paleo 'Cornbread' {nut free}

Sharon
  • minutes
  • Serves

INGREDIENTS

3/4 cup

Coconut Flour (120g)

3/4 cup

Tapioca Flour (90g)

4

Eggs

1/2 cup

Grassfed Butter or Coconut Oil, melted

1/4 cup

Raw Honey

1/2 cup

Full-Fat Coconut Milk (room temperature)

1/4 cup

Apple Cider Vinegar

1 1/2 tsp

Baking Soda

1/2 tsp

Salt

2 tbsp

Coconut Oil or Cooking Fat (for greasing)