Almond Flour Cornbread with Pecans & Seeds


I was inspired to make this in order to make this recipe here: Cornbread with Quark, Pluot, Peach, & Bee Pollen. I will say that if you eat this on its own, it doesn’t really taste like cornbread (and well, to be honest, why would it? It doesn’t have much corn in it!), HOWEVER the texture resembles cornbread a lot. I like it as a filling snack, as it is literally almonds, eggs, and flaxseed- a very dense but nutritious piece of bread!

Almond Flour Cornbread
Adapted from Elana’s Pantry
Makes 10 small 1-oz servings (~100 cal/each), or 5 2-oz servings (~200 cal/each)

  • 196g (1 3/4 cups) almond flour

  • 35g (1/4 cup) cornmeal

  • 30g (1/4 cup) ground flaxseed

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon sea salt

  • 2 tablespoons apple cider vinegar

  • 5 large eggs, beaten

  • 1 tablespoon honey (optional if you like cornbread sweet)

  • 1/4 cup pecans, finely chopped + 1 tablespoon Trader Joe’s super seed blend

Preheat oven to 425 and place 8” cast iron skillet into oven while it preheats and you make the batter.

Combine all dry ingredients in a large bowl and whisk to mix well- make sure there are no clumps of almond flour, as this happens a lot! Move dry ingredients to sides of bowl to create a well and add in vinegar and eggs. With a whisk, gently beat eggs in the center of the bowl before mixing with the dry ingredients. Then mix in the dry ingredients until well combined. If using pecans or jalapenos, stir them in with a spatula.

Pull out skillet out of oven and place butter, coconut oil, or spray (generously) on bottom of pan. Add in batter- If using super seeds mix, place it on top here- and bake for 20 minutes, until a toothpick comes out clean.

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