A super easy to make AIP compliant cornbread recipe.
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This recipe was originally named "AIP fougasse bread". Fougasse bread is a French type of bread. But considering that my English speaking audience was not familiar with "fougasse" and that some of my readers told me, after testing this recipe, that it was like an AIP cornbread, I decided to change the recipe name.
While this AIP cornbread is enjoyable any time of year, it makes a great Thanksgiving side.
It is also delicious served with salads and soups like French Pistou Soup, Chunky Carrot Soup and Beetroot Carpaccio.
📖 Ingredient notes
- Pumpkin purée. You can either use canned pumpkin purée or homemade pumpkin purée. I just take cooked pumpkin or butternut squash and put it in the blender with the other liquid ingredients from the recipe. If you are not familiar with butternut squash, you can read my complete guide to butternut squash to find out everything about it.
- Tigernut flour. If you don't know what tigernut flour is and want to learn all about it, you can read my complete guide to tigernut flour. Unfortunately, there are no AIP compliant substitutions for tigernut flour.
- Arrowroot or tapioca starch
- Olives. You can either use green or black olives. Make sure they are AIP compliant. You can also omit them completely.
- Herbes de Provence. It is a mix of rosemary, savory, oregano and thyme. Those herbs will give a nice flavor to your AIP cornbread. But you can use whichever herb you have on hand if you don't have herbes de Provence in your pantry.
🥣 Step by step instructions
- In a blender, combine the pumpkin puree, olive oil and apple cider vinegar. Blend until combined.
- In a large bowl, mix all the dry ingredients : tigernut flour, arrowroot (or tapioca), baking soda, herbes de Provence and salt.
- Add the wet ingredients to the dry ingredients. Mix with a spoon and then add the olives. Mix again with a spoon until all ingredients are well combined.
- Grease a 7 inches / 18 cm diameter tin with olive oil and transfer the batter to the tin.
- Cook for 20-25 minutes at 375° F (190° C) or until it reaches a golden color. And voilà! You can serve this AIP cornbread warm or cold. Bon appétit!
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📋 Recipe / Recette
AIP cornbread with olives
An AIP compliant version of cornbread.
Equipment
Ingredients
- 125 grams (½ cup) pumpkin puree
- 90 grams (¾ cup) tigernut flour
- 40 grams (¼ cup) arrowroot (see notes for substitutions)
- 2 Tablespoons extra virgin olive oil + 1 teaspoon for the tin
- 4 Tablespoons olives seeds removed (you can omit them if you prefer)
- 2 Tablespoons herbes de Provence (which is a mix of rosemary, savory, oregano and thyme, use whichever you have on hand if you don't have herbes de Provence in your pantry)
- ½ teaspoon baking soda
- 1 Tablespoon apple cider vinegar
- Pinch of sea salt
Instructions
- Preheat oven to 375° F (190° C)
- In a blender, combine the pumpkin puree, olive oil and apple cider vinegar. Blend until well combined.
- In a large bowl, mix all the dry ingredients : tigernut flour, arrow root (or tapioca), baking soda, herbs of Provence and salt.
- Add the wet ingredients to the dry ingredients. Mix with a spoon and then add the olives. Mix again with a spoon until all ingredients are well combined.
- Grease a 7 inches / 18 cm diameter tin with olive oil and transfer the batter to the tin.
- Cook for 20-25 minutes or until it reaches a golden color. And voilà! You can serve it warm or cold.Bon appétit !
Notes
Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won't get this issue.
If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are AIP and paleo compliant. If you are not on the AIP nor paleo diets you can use potato or corn starch instead of arrowroot.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Nutrition facts per serving
Calories: 254kcalCarbohydrates: 18gProtein: 5gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 268mgPotassium: 88mgFiber: 5gSugar: 2gVitamin A: 4972IUVitamin C: 2mgCalcium: 102mgIron: 4mg
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MELISSA
I found this recipe this morning and just HAD to make it. It is so good. I love this savory bread.
gohealthywithbea
Bonjour Melissa. Thank you so much for taking the time to leave such a nice comment and rating ❤️❤️ I'm thrilled that you love this recipe!!! What a wonderful way to finish my weekend!
Cathy
Thanks for posting this. It is wonderful! So easy, quick, and tasty. I was thinking this could be adapted to a sweet bread, so I was happy to see the comments above. I had this for breakfast, but this will be good with so many things.
gohealthywithbea
Bonjour Cathy. Thanks for your nice comment!!❤️ Happy that you like this recipe. 🥰 And yes I love easy and quick: although I love cooking and eating, I don't like to slave in the kitchen for hours... If you're looking for sweet bread recipes using tigernut flour, you can check the dessert section. You should be able to find something you might like.
Rebecca
I just ate half of this in one sitting! (Oops) This is one of the first AIP bread-like recipes that I've truly loved. I can't have many others because of the presence of coconut flour so it was a relief to find this. The olives and herbs impart such a lovely flavor and the pumpkin results in a great texture. Merci mille fois!
gohealthywithbea
Bonjour Rebecca. Oh merci beaucoup for taking the time to tell me this. ❤️❤️ I'm so happy to hear that you liked my recipe! And yes, I know that many people can't have coconut, that's why I'm trying to create as many coconut free recipes as possible.
Jan
Delicious! I swapped almond meal instead of the tigernut flour because it's what I had on hand. Also, my son doesn't eat olives (!) so I put them only on my half; I added 1/2 a small onion thinly sliced to make up for his part having no olives. It was a tasty bread that I will make again. Very nice with a strong cup of dandelion/chicory coffee for breakfast. Thanks, Bea!
Jan
Bea, thanks again for a lovely tigernut bread. I've also tried it with cinnamon, dried cranberries, several drops of orange essential oils and (if tolerated) pressed pecan halves into the surface for a totally different flavor profile. This dough is so adaptable!
gohealthywithbea
Hi again Jan. Thank you for taking the time to comment this recipe once more. I'm very happy to hear that you're still enjoying it. You're right, this dough is very adaptable. I love your ideas. Thank you for sharing them!! ❤️
gohealthywithbea
OMG! I'm so sorry I didn't reply to your comment earlier. I was in such a rush before the holidays.Then it slipped out of my mind. As we say in French "better late than never". So with extreme delay: thank you so much for your feedback!! 🥰