Ingredients:
- 2 cups of rolled oats
- 1 tsp of pink himalayan salt
- 2 eggs
- 1 cup milk (or milk substitute)
- 1/4 tsp ground cloves
- 1 tbsp of cinnamon
- 1 tsp of vanilla extract
- 5 tbsp of unsweetened shredded coconut
- 1/4 tsp of ground nutmeg
- Organic butter or ghee
- 12 oz. of pumpkin butter
- 3 tbsp of hemp seed
- 1 1/2 tbsp of flax seed
- 1/2 cup of chopped pecans
- 1/4 cup of cacao nibs
Directions:
- Preheat oven to 400 degrees F.
- Grease a bread loaf pan with butter or ghee.
- Mix oats, salt, cinnamon, nutmeg, and clove in a bowl.
- In a separate bowl, combine eggs, vanilla, milk, and pumpkin butter.
- Stir oat mixture into wet mixture and mix well.
- Add hemp seeds, shredded coconut, cacao nibs, pecans, and flax seeds and stir well.
- Pour mixture into loaf pan and bake for 40-45 minutes.
- Let cool on a rack for 20-25 minutes.
- Once cooled completely, you can cut your slices
- Store in the refrigerator lasts for about 2 weeks
