In a medium sized bowl sift together the dry ingredients.
Slowly add the wet ingredients into the dry ingredients and stir until very smooth.
Grease a small bread pan and fill about 2/3 of the way full with batter. Bake for 40-50 minutes, or until a toothpick comes out clean. Slice and serve.
Store in a sealed container or ziplock bag in the fridge for 4 days or in the freezer for up to a month.
Notes
Nutritional Information for Coconut Milk Option (no oil):54 calories, 2.8g fat, 3.5g protein, 2.9g carbs, 1.7g fiber