Here’s a simple and delicious AIP Cornbread recipe that is grain-free, vegan, and easy to prepare. This recipe incorporates pumpkin and tigernut flour, making it compliant with the Autoimmune Protocol (AIP) diet.
Ingredients
- Wet Ingredients:
- 125 grams (½ cup) pumpkin purée (canned or homemade)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- Dry Ingredients:
- 90 grams (¾ cup) tigernut flour (no substitutions)
- 40 grams (¼ cup) arrowroot flour (can substitute with tapioca starch if not cassava intolerant)
- ½ teaspoon baking soda
- Pinch of sea salt
- Optional Ingredients:
- 4 tablespoons olives, pitted and chopped
- 2 tablespoons herbs de Provence or other herbs for flavor
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Blend Wet Ingredients: In a blender, combine the pumpkin purée, olive oil, and apple cider vinegar. Blend until smooth.
- Mix Dry Ingredients: In a large mixing bowl, combine the tigernut flour, arrowroot flour, baking soda, salt, and any optional herbs or olives if using.
- Combine Mixtures: Pour the blended wet ingredients into the bowl with dry ingredients. Stir until well combined.
- Prepare Pan: Line or lightly oil a 7-inch (18 cm) round cake pan. Transfer the batter to the pan and spread it evenly with a spatula.
- Bake: Bake in the preheated oven for 20-25 minutes or until golden brown on top.
- Cool and Serve: Allow the cornbread to cool completely in the pan before removing. Serve as a side dish or enjoy on its own!
This cornbread is perfect for various occasions, including as a side for soups or salads, and is especially delightful during Thanksgiving. Enjoy your AIP-friendly treat!
