When I sat down to create the weekly menu for my Paleo meal service, I really wanted to make beef chili. I had just gotten back from my local pastured beef farm with a whole whack of ground beef. However, I really needed something to go with it…
Normally i would have had corn chips and a bit of cheese melted on top of the chili, but that won’t really fly these days. The other option would have been making a single serving bowl with a cornbread “crust” baked on top… It looks great and tastes even better haha. Those days are gone, so instead I made a close facsimile using ground almonds, coconut flour and some starch flours. I think it turned out pretty good, but it is not something I would have that often.
- 3 1/2 C Almond Flour
- 1/2 C Coconut Flour
- 1/3 C Tapioca Flour
- 1/3 C Arrowroot Flour
- 1/2 tsp Baking Soda
- 2 pinches Kosher Salt
- 4 Eggs
- 1/4 C olive Oil
- 2 Tbsp Fish Sauce
- 2 Tbsp Honey
- Juice of 1/2 Fresh Lime
- 1-1 1/2 C Water
- Mix together all of the dry ingredients in a bowl.
- Mix together all of the wet ingredients plus 1 cup of water.
- Add the wet to the dry and combine to a consistency of muffin batter… not to thick, not to runny, adding water as needed.
- Pour into a greased 9×5 cake pan and cook for 25-35 minutes at 325°