1 cup organic rolled oats (or quinoa flakes for gluten-free)
1/2 cup LSA
1 cup almond meal
1 cup walnuts, roughly chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 ripe banana, mashed
1 egg
1/2 cup almond milk
1 tablespoon maple syrup
pinch Pink Murray River salt

Pre-heat oven to 180°C

Combine oats, almond meal, LSA, cinnamon, nutmeg and walnuts together. In a separate bowl, whip the egg until light and fluffy; add almond milk, maple syrup, banana and salt and continue to whip until combined.

Add dry and wet ingredients together then place in a lined and greased small loaf baking tin. Bake for 60 minutes. Leave to cool in tin then store in an airtight container. Slice and toast before eating.