1 cup organic garbanzo flour
2 T. whole organic millet
<2/3 cup ground almonds (see instructions)
1 T. aluminum-free baking powder
½ tsp. ground cumin
½ tsp. Real or Celtic Salt
¼ cup virgin organic unrefined coconut oil (melted)
½ cup organic canned pumpkin
1 cup cashew or other non-dairy milk
1 T. pure maple syrup

Preheat oven to 350°. Prepare an 8×8 square glass dish by lining it with a piece of parchment on bottom and up two opposite sides. Lightly coat the remaining glass with coconut oil. Grind almonds in blender to make almond meal. Place the millet (1 T at a time if necessary, for space) in a flax/coffee grinder. Grind to flour leaving some texture. Place the ground millet into 1/3 cup measure. Add almond meal, gently patting down with scraper to fill the cup. Place this mixture in a medium-sized bowl. Measure another 1/3 cup of almond meal and place it in the bowl as well along with the garbanzo flour, baking powder, cumin and salt. Mix these together well. Add the remaining ingredients and stir until well combined. Scrape into prepared baking dish. Bake for 29-33 minutes or until lightly browned, cracking and toothpick inserted in the center comes out with only moist crumbs.

Cool in pan at least 20 minutes before serving.