GAPS "Corn" Bread

Preheat oven to 350F. Place 8x8-inch bake dish in oven with 2 T. lard or coconut oil to heat.

Mix:

1c. Almonds

1/2c. Cashews

1/2c. Walnuts

Pulse in food processor until a chunky cornmeal-like consistency. Pour into a medium mixing bowl. Add and mix:

1/2 t. Salt

1/8 t. Baking soda

In blender, add:

1/3 c. Water

1/4 c. Shredded coconut

Blend on high until the water is milky. Add:

4 Eggs

2 T. Honey

1/4c. Coconut oil

Blend on high for about 30 seconds. Add liquid mixture to nut blend and mix together. Add coconut flour to desired consistency (about 1/2 cup) in several stages. Let rest for about 1 minute between additions to evaluate correct consistency, as coconut flour expands after adding. The batter should be thick, but spreadable. Spread batter in hot bake dish with oil in it. Bake for about 30 minutes or until golden brown on top and bottom, and springs back to touch in the center.

Enjoy! Serves 6-8.