1 ¼ cup cornmeal
½ cup sweet sorghum flour
¼ cup tapioca flour/starch (same thing)
¼ cup coconut sugar
1 tsp sea salt
3 tsp baking powder
1 1/3 cup coconut milk
½ cup melted ghee (7 tbsp + 1 tbsp for skillet)
Preheat cast iron skillet in 425F oven.
Mix cornmeal, flours, salt and baking powder.
In a separate bowl whisk together coconut milk, eggs and 7tbsp ghee.
Add wet mixture to dry mixture and stir to combine.
Remove hot skillet from oven and turn temperature down to 375F. Add remaining 1 tbsp of ghee to coat skillet. Pour in batter and return to the oven.
Bake for 25 minutes or until bread is golden brown and firm to the touch.
Remove and allow to cool slightly before serving.
Kate McMurray Holistic Nutritionist