AIP Cornbread

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5 from 38 votes

An AIP compliant version of cornbread.

Prep Time10

Cook Time20

Total Time30

Course: bread, Breakfast

Cuisine: French

Suitable for Diet: Gluten Free, Low lactose diet, Vegan

Diet: AIP, Coconut free, Dairy free, Egg free, Gluten free, Paleo, Vegan

Servings: servings

Calories: 254kcal

Author: Bea C.

Equipment

Ingredients

125 grams pumpkin puree
90 grams tigernut flour no substitutions
40 grams arrowroot see notes for substitutions
2 Tablespoons extra virgin olive oil + 1 teaspoon for the pan
½ teaspoon baking soda
1 Tablespoon apple cider vinegar
Pinch of sea salt

Optional ingredients:

4 Tablespoons olives seeds removed
2 Tablespoons herbs de Provence

Metric - US

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, arrowroot, baking soda, salt and optional herbs de Provence (or other optional fillings).
Add the wet ingredients to the dry ingredients. Mix with a spoon until well combined. You can add some optional olives. Mix again if you do decide to add some.
Line or lightly oil a 7 inches / 18 cm diameter cake pan and transfer the batter to the pan. Spread the dough with a spatula.
Cook for 20-25 minutes at 375° F (190° C) or until it reaches a golden color. And voilà! Wait for your AIP Cornbread to cool down completely before removing from the pan.
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.

Variations: You can easily add some herbs and fillings to this AIP Cornbread dough to get a different flavor profile: olives, herbs de Provence, garlic powder, onion powder, parsley, dill...

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