INGREDIENTS

1  cup  gluten free all-purpose flour

1/2 cup rice flour

1/2 cup chickpeas flour

1 teaspoon baking soda

4 tablespoon flaxseed mill soak in 8 tablespoon water

1/2 cup oil corn or canola/or  your choice

1 teaspoon fresh ground cinnamon

3 very ripe banana, mash them and keep side

2 medium-size carrot,wash and grated them

1/2 cup maple syrup

pinch of salt

1/2 cup pumpkin seed

1/2 cup pomegranate seed

3/4 cup resin

METHOD

1: Preheat the oven 350f, and prepared baking pan with parchment paper.

2: Take large size bowl, and mix all 3 flour,baking soda, cinnamon, and pinch of salt, sieve them all and  mix them all well. Then take another bowl and mix, mash  bananas, carrot, flaxseed, syrup, and oil, and wicks  them all then add in dry ingredients and mix well, (not over mix)  you think it little thick then add 2 or 3 tablespoons of water.

3: Put all batter in the baking pan, which is ready with parchment paper, and put in the oven and back 65 minutes, or until the tooth pick come out clean.

look at this picture our bread is ready.

4:When it ready take out and put on the  cooling rack,  let get cool for 15 minutes, before you cut.

our bread is ready to serve.

Note: this very healthy  and easy to make, you can eat as dessert  to this is favor for all, all plant-based.

Note: this vegan, allergy- friendly, gluten-free, dair- free, and nut- free.