1/2 cup of chick pea flour
1/2 cup of almond flour
1/3 cup of flax meal
1/2 cup water
1/3 cup of olive oil or coconut oil, your preference, i prefer the olive oil because its easier, already melted, coconut oil often solidifies.
1 tablespoon of baking powder
1 teaspoon of sea salt
1 table spoon of vegetable glycerin (sweetener)
2 tablespoons of cinnamon (optional)
1 tablespoon of vanilla (without alcohol, find one that is made with glycerin, if not skip the vanilla part)
1 teaspoon of nutmeg (optional)
3 tablespoons of crumbled coconut butter
seeds - sesame, pumpkin, golden flax, and sunflower seeds to sprinkle on top (or a any assortment of)
This is easy baking. Preheat the oven at 350.
Mix up all the wet ingredients and the dry ingredients in separate bowls. (mix the coconut butter crumbs into the dry ingredients).
Then combine the 2 bowls and let it sit for a minute or so till the batter thickens. Pour in a greased loaf pan, sprinkle some seeds and salt on top, if your like me and like a bit of texture. Then place in the oven and cook for about 25-30 minutes. Just be sure its cooked all the way through. You can use the old fashioned butter knife test, dip it into the center, and make sure no batter comes up with the knife.
A bonus of this batter is it makes GREAT pancakes too. Often when I'm baking it, I will use just a wee bit of the batter for a pancake or 2 for the quick fix while the bread is in the oven. Both ways, as bread or a pancake, it is delicious with ghee, almond butter, or as a side dish with dinner like in the picture above. Of course its delicious all on its own too.
Enjoy! Oh, please do let me know how you like it.