I’ve started calling this Butter Bread at our house because my daughter gives me a hard time that there’s no corn in it (except for in this picture since I had some leftover corn on the cob to use up). Many people find that corn causes extreme bloating and discomfort. Here’s a delicious substitute that can still be smothered with butter and honey. Credit goes to Danielle Walker’s Celebrations cookbook.
1/4 cup palm shortening or ghee
3/4 cup almond milk (I use a coconut-almond milk combo)
1/4 cup light-colored raw honey
1 teaspoon apple cider vinegar
2 1/4 cups blanched almond flour
1/4 cup coconut flour
1 teaspoon grain-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
- Preheat the oven to 350 degrees.
- Heat the palm shortening in a 10-inch cast-iron skillet over medium high heat. Swirl it around to coat the bottom and sides of the skillet, then pour the melted shortening into the bowl of a stand mixer fitted with the beater attachment, or use an electric handheld mixer. Place the cast-iron skillet back on the stove top and keep on low heat.
- Add the almond milk, honey, and vinegar to the mixing bowl and mix on medium speed for 30 seconds. Add the eggs, one at a time, beating well after each addition. Add the almond flour, coconut flour, baking powder, baking soda, and salt and mix until combined. Pour the batter into the hot cast-iron skillet.
- Bake for 30 minutes, or until the bread is golden and a toothpick inserted into the center of the bread comes out clean. Cool for 30 minutes on a wire rack and serve warm.
Make it ahead: Once the bread has cooled completely, tightly wrap it in the pan and store it in the refrigerator for up to 1 week. Served it chilled, or reheat it in the pan in a 300 degree oven for 15 minutes.