Norwegians are BIG on bread! I could write an assay on this topic, but personally, I’ve never been that excited about sandwich lunches. I’d rather do the biscuits, bagels, muffins or corn bread. None of which Norwegians are very big on…

So this recipe for Paleo corn bread is actually one I found online a while ago and not my own..I never tried it out as it didn’t really get me all that excited…corn bread without corn…? C’mon….
Anyways, I tried it, and guess what? It’s awesome! Its moist and a bit naughty greasy and def. yummy!

Recipe:

• ½ cup coconut flour
• 2 ts baking powder
• ½ ts salt
• 4 eggs (don’t skimp on quality, buy organic)
• 2 ts apple cider vinegar (if you don’t have this in your house, shame on you, go getz it!!)
• 2 topped tbs unsweetened applesauce
• 2 tbs honey
• ½ cup ghee (or unsalted butter)

Set your oven to 175 degrees Celsius. Mix your dry ingredients together and set aside. Heat your ghee and honey, blend with a fork and set aside.

Mix your eggs, applesauce and vinegar in a food processor until combined and slowly add the ghee and honey mix while blending. Lastly add your dry ingredients and mix until fully combined.

I used silicon muffin cups, but you can line a muffin tin as well. I divided the batter in 8 muffin cups and baked it for 25 minutes. Keep watch the last five minutes; you want them golden but not burned. Depending on your oven, the time might vary a bit. I always insert a toothpick in the center of one to see if it comes out dry. If it’s dry, it’s done.

These takes about 30 minutes to make, but let them cool a bit before taking out of the cup and serving. You can freeze them, but as they are just as good the next day I never had the need to.