Sweet Potato Soup with Pomegranate Seeds
Main dishes, Paleo, Vegan
Autumn taunted us for a few days last week with lower temperatures and I was instantly ready to dig out the pumpkin pie spice, start Christmas shopping and curl up…
Paleo skillet ‘corn’ bread. Corn bread is one of my favourite American treats but I didn’t have corn meal and lots of you don’t eat it so here’s a flexible, customizable, grain free version!
Palea "Corn" Bread
Ingredients
- 1/4 cup olive oil/avocado oil/coconut oil
- 1 tbsp raw honey
- 2 eggs
- 1 tsp pink salt
- 1 cup almond flour
- ½ tsp baking powder
- 1 tbsp coconut flour
- ¼ cup almond milk
EXTRAS
- ½ cup fresh organic grilled corn
- ½ tsp jalapeno chopped
- 2 tbsp cheddar cheese shredded
Instructions
- Beat together the oil and honey until combined, then add in the eggs and beat them in one by one. Continue beating until the mixture is light and a little fluffy.
- In a separate bowl mix together the dry ingredients and then fold them into the wet batter until just combined. Lastly, fold in any 'extras'.
- Now just heat a 7"-8" skillet with a little oil, and preheat your oven to 350°F. Pour the batter into the batter the skillet and smooth it out, then place into the preheated oven!
- Cook for 20 mins or until it starts to turn golden brown and is springy to the touch! It's addictive and SO YUMMY! Pair it with our fave grass fed beef chili, get the recipe HERE.
