Honey Bread

This has been a busy weekend!  It was a beautiful sunny Texas day yesterday.   Trip and I worked on moving my furniture from my apartment to the house.   On the way home, I had a blow out on the middle of the road and had to go get a new tire an hour before the store closed.  Leaving Paul and his brother to finish unloading the U-Haul by themselves.   Granted….they could honestly it would have been done much faster than when Trip and I loaded it up.  Still felt bad.

After the perfect weather day yesterday, it was not fun waking up to SLEET today.  The weather needs to stop having these mood swings!  With it being so cold, I had to make chili!  To go along with the chili, I made “Paleo Cornbread“.  Trip hates it when I call it that, even though that’s what the recipe calls it.  So, he calls it “Honey Bread”.   This tastes nothing like cornbread.  It is like a dinner cake/bread, but I have eaten leftovers for breakfast….and snack.  It’s THAT good.

Ingredients:

  • 1/4 cup almond butter
  • 2 tablespoons Coconut oil
  • 3 eggs, beaten
  • 1/2 teaspoon pure vanilla extract
  • 2-3 tablespoons honey
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt

Melt almond butter with coconut oil in the microwave, then stir in vanilla extract, eggs, honey and Stevia. Mix dry ingredients (almond flour, baking powder and salt) in a separate bowl. Combine wet and dry ingredients together. Stir well.  Pour into an 8×8 greased (or lined with parchment paper) baking dish or pan.

Before baking

Before baking

Bake at 325 degrees for 20 to 25 minutes.

After baking

After baking

It smells so good!  There is one good thing about this ridiculously cold weather….comfort food!  Hurry up and finish cooking chili before we devour this honey bread!

 

 

UPDATE!!!

I made this using a muffin pan instead of the baking pan.  Cooks for 25-27 minutes and they are good to go!

IMG_2438

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