Gluten Free Corn & Almond Bread
Author: Wally Graeber (Hamama Team Happiness Member)
Prep: 5 minutes
Cook: 25 minutes
Makes: 8 servings
Looking to warm up the house and your belly after Mardi Gras this year? This crumbly and bright bread will do the trick. Hungry Tip: Double the batch if you want it to last more than one day.
Ingredients:
- 1 cup Cornmeal
- 1 cup Almond Flour
- 1/2 tsp Sea Salt
- 1 Tbs Baking Powder
- 1/4 cup Unsalted Butter softened
- 1 Egg
- 1 cup Unsweetened Almond (or dairy) Milk
- 1 Tbs Honey
- 4 sections of Hot Wasabi Mustard Microgreens from HAMAMA
- 1 cup Almond Flour
- 1/2 tsp Sea Salt
- 1 Tbs Baking Powder
- 1/4 cup Unsalted Butter softened
- 1 Egg
- 1 cup Unsweetened Almond (or dairy) Milk
- 1 Tbs Honey
- 4 sections of Hot Wasabi Mustard Microgreens from HAMAMA
Instructions:
- Preheat oven to 425 degrees.
- In a medium bowl add cornmeal, almond flour, salt, and baking powder.
- Mix dry ingredients.
- Add egg, butter, milk, and honey.
- Stir until it’s all mixed well, 30 seconds. Don’t over mix!
- Add mixture to a 9 inch cast iron skillet.
- Bake 20 minutes.
- Let cool and sprinkle with more melted butter and Hot Wasabi Mustard Microgreens from HAMAMA
- Enjoy!
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Prep: 5 minutesCook: 25 minutes Makes: 8 servings
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