INGREDIENTS

1/2 cup gluten-free oats

1/2 rice flour

1/2 cup sorghum flour

1/2 cup chickpea flour

2 or 3 overripe banana

2 tablespoon flaxseed meal

1 cup cranberry

2 tablespoon chia seed

1/2 cup raisin

1/2 cup pumpkin seed

1/4 cup maple syrup

1/4 cup non-dairy butter/ or any organic shorting

1 teaspoon baking  powder

1/2 teaspoon baking  powder

METHOD

1:keep 6 by 10 pan ready with parchment paper

2: Preheat oven 350f

3:Take 3/4 cup warm water, add flaxseed meal in the water and mix all well and keep aside, then take bowel and mix all dry ingredients, all 4 flours, baking powder, baking soda, a pinch of salt, mix all together and keep aside.

4: Mass the banana with a fork or the way you want, take another bowel to add mass banana, flaxseed mixture, maple syrup, and butter, then whisk all together nicely, add all dry ingredients and whisk it( not too much just combine)add cranberry, chia seed, pumpkin seed, raisins and mix all well.

5: Now the batter is ready, put it in the backing pan which you make ready with parchment paper, then put in the oven to back 45 minutes, after 45 minutes you check with a knife, or toothpick if come out clean, then it has done or if not do it 5 more minutes or until it comes out clean.

6: Then make sure it is completely cold because it is gluten-free so it is very hard to cut if it is warm.

Here our bread is ready.

Note: This is vegan, allergy-friendly, gluten-free, dairy-free, nut-free.