Paleo Pumpkin "Cornbread"
  • 1 cup coconut flour
  • ¼ cup tapioca starch
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 3 eggs
  • 1 cup canned pumpkin puree
  • ½ cup coconut milk
  • ¼ cup ghee, melted and cooled
  • 3 tbsp honey (omit for sugar-free option)
  1. Preheat oven to 350 degrees.
  2. Grease an 8x8 baking dish generously with ghee or coconut oil.
  3. In a large mixing bowl, stir together coconut flour, tapioca starch, baking soda, and sea salt.
  4. In another bowl, whisk together eggs, pumpkin puree, coconut milk, ghee, and honey, if using.
  5. Pour wet ingredients into dry ingredients and mix together.
  6. Pour into the prepared baking dish, and spread out the mixture evenly with a spatula.
  7. Bake for 40-45 minutes until golden brown, and a toothpick inserted at the center comes out clean.
  8. Slice into squares and serve toasted with a pat of butter and honey.
Recipe by Empowered Sustenance at