AIP Cornbread (AIP, Paleo, Vegan friendly)
This AIP cornbread is pretty simple to make, is ready in less than 30 minutes, and tastes just like your mama made it (except grain free!).
Ingredients
- ⅓ Cup Coconut flour
- 2 Tablespoons Cassava flour
- 2 Tablespoons Tapioca starch can sub arrowroot
- ½ Green plantain
- ⅓ Cup Coconut milk
- 3 Tablespoons Olive oil
- 2 Tablespoons Honey For vegan sub maple or molasses
- ½ teaspoon Salt
- ½ Teaspoon Baking soda
- 1 Tablespoon Apple cider vinegar
Instructions
- First, preheat the oven to 375 degrees Fahrenheit.
- Peel half of a plantain and place it in a blender. Add the coconut milk, honey, and olive oil to the blender with the plantain. Depending how green your plantain is, you may need to add 1-2 additional tablespoons of milk for the mixture to become smooth. Be careful not to add TOO much liquid. Too much liquid to flour ratio can create chewy bread.
- In a separate bowl mix the dry ingredients together and pour the blended plantain batter into the mixture.
- Stir until the mixture becomes thick, and then add the apple cider vinegar to help activate the baking soda.
- Spread mixture into loaf pan and bake for 20-25 minute at 375 degrees.
Notes
Ok, here is the secret ingredient: green plantains. I love baking with plantains. They are an AIP secret weapon, seriously. They act as a binding agent and add mass to your baking without an overpowering flavor. In this recipe it is very important that you use a green plantain!
Something else also very different about this recipe is that the batter is more like a dough than a proper “batter.” So don’t worry if the consistency of your cornbread mix is more on the doughy side.