3 flax eggs (3 tbs flax meal + 9 tbs water)
3 tbs almond milk
2 tbs coconut oil
1/4 cup runny almond butter
- preheat oven to 350. line a loaf pan with parchment paper.
- make the flax egg by combining 3 tbs flax meal + 9 tbs water in a small mug, then place in fridge for 4-5 mins to gel.
- combine the dry ingredients in a medium bowl (flours, protein powder, monkfruit sweetener, bpowder, bsoda, nutmeg). in a separate medium bowl, combine the wet ingredients (gelled flax eggs, almond milk, melted coconut oil).
- pour 'dry' ingredients mix into 'wet' ingredients mix. stir well. fold in shredded coconut + pecans. spread evenly in lined loaf pan. sprinkle handful of (optional) Purely Elizabeth granola on top.
- bake for 22-24 minutes.