Take out your 4 eggs and bring to room temperature. I crack mine in the blender and let them sit for 20 minutes or so.

Add the apple cider vinegar, water and 1/4 cup of melted coconut oil(not hot so you don't cook the eggs) blend on low for 30 seconds.

Then add in the coconut flour, garlic power, salt and baking soda and blend for one minute.

Grease your baking tin with the 1 tsp coconut oil. I used two small mini loaves for this recipe.

Pour the batter in your pans and bake at 350 degrees for 40 - 45 minutes or until a toothpick comes out clean.

In a small pot over meduim heat add the broth, ghee, cumin, sage and sea salt and whisk together over low heat for 5 minutes. Set aside.

Take the cornbread and crumble it with a fork and mix in the onion and celery. 

Pour the broth mixture over it and mix well.

Bake in the oven at 350 for 35 to 40 minutes.