Grain-Free "Cornbread"

Ingredients

1/4 c coconut, or avocado oil  (1/2 a stick)
1 c cashew milk
1 large egg
1 1/4 c almond meal (ground with skins on)
1 c blanched almond flour
1/2 c honey
1 T baking  powder
1/2 t salt

Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with cooking spray.

If using coconut oil, heat over low heat until melted.

In a large bowl, beat the oil , milk, honey and egg with a fork or wire whisk until well mixed. Add the almond meal, blanched almond flour, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.