The best part of this recipe is its versatility. Make it on a cookie sheet and it’s a flatbread, make it in a pie pan and it’s a cornbread, mix in some fruit and it becomes a cake. It can even pass as a pizza crust! It’s great on its own, spread with butter, jam, cheese, or dunked in syrup (anyone else do that with their cornbread growing up?). It goes fantastically with this coming Saturday’s dish!
Almond meal, flax meal, and eggs make up the bulk of the recipe, with a pinch of seasonings here and there for flavor. You can easily modify the flavor profile by switching up your seasonings. Like I mentioned above, I transformed this into a cake by eliminating the savory spices and subbing in fruit. I just love the fluffy, delicate, yet surprisingly non-crumbly texture.
Let me know how you take your mock cornbread. Maybe whip up my shakshuka from last Saturday for the perfect breakfast!
Grain-free Flax-Almond ‘Cornbread’
Ingredients – 6-8 servings
- 3 eggs
- 1/2 c almond meal, packed
- 1/2 c flax meal
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp vinegar (I used apple cider)
- 1/4 tsp cumin
- 1/2 tsp dried oregano
- pepper to taste
- Preheat oven to 350F.
- Combine all ingredients in a bowl. Stir to combine.
- Grease an 8″ pie dish.
- Pour batter into pie dish and spread evenly.
- Bake 20-25min, or until firm to the touch and golden brown.