Ingredients:
1 C Coconut Oil
1 C Raw Sugar
6 Eggs at room temperature
1 1/4 C Milkadamia or milk substitute of choice
3 C fine Almond flour
1 C Coconut flour
1 TBS Baking Powder
1/2 tsp Salt
Preheat oven to 350. Grease and coat 2 6"x9" pans with coconut flour.
In a bowl mix together oil and sugar. Add other liquid ingredients. Mix well.
In a second bowl, mix dry ingredients (or pour on top of liquid ingredients and finger mix baking powder and salt into the flours). Combine with liquid ingredients.
Pour half into each pan and spread batter evenly. Bake about 30 min or until lightly brown, pulls from the side of the pan, or a toothpick comes out clean when inserted.
Good as a cornbread substitute or as a shortcake served with fruit. Can add 2-3 tsp vanilla extract and 1 tsp almond extract to make it taste more like a shortcake.
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