If you’re a fan of pumpkin, you’ll love this Paleo Pumpkin Cornbread made with coconut flour and honey—totally grain-free! It’s absolutely delicious when topped with a drizzle of honey and butter.
INGREDIENTS
- 1 cup coconut flour
- 1/4 cup tapioca starch
- 1 tsp baking soda
- 1/2 tsp sea salt
- 3 eggs
- 1 cup canned pumpkin puree
- 1/2 cup coconut milk
- 1/4 cup ghee, melted and cooled
- 3 tbsp honey (optional for a sugar-free version)
INSTRUCTIONS
- Preheat the oven to 350°F (175°C).
- Grease an 8×8-inch baking dish generously with ghee or coconut oil.
- In a large mixing bowl, whisk together coconut flour, tapioca starch, baking soda, and sea salt.
- In a separate bowl, beat together the eggs, pumpkin puree, coconut milk, ghee, and honey (if using).
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Pour the batter into the prepared baking dish and spread it evenly with a spatula.
- Bake for 40-45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Slice into squares and serve warm with a pat of butter and honey. Enjoy!