This new pantry staple packs all your essential grain-free baking ingredients into one convenient mix! Bake into a scone, mix in your favorite veggies or finally master your soon-to-be signature banana bread recipe with ease.
  • 7g protein + 4g fiber
  • Naturally sweetened with coconut sugar 
  • Made with organic coconut flour, coconut sugar, flax seeds, and chia seeds
  • Certified Gluten-Free, Paleo + Non-GMO Project Verified
  • Customizable with your favorite fresh fruits and veggies  

Our Grain-Free Bread + Muffin Mix is a multipurpose baking mix crafted to customize delicious baked goods with your favorite fresh flavors. Simply add banana, zucchini, lemon, pumpkin + more, to our blend of grain-free superfood flours, including chia, almond + coconut, for a nourishing home-baked treat.


Almond Flour, Arrowroot Flour, Organic Coconut Flour, Organic Coconut Sugar, Organic Flax Seeds, Organic Chia Seeds, Leavening (Baking Soda, Monocalcium Phosphate Monohydrate), Sea Salt, Cinnamon.

Made in a facility that also processes soy, milk, eggs, peanuts and other tree nuts.


Flax seeds are rich in omega-3 fatty acids, fiber and protein. Omega-3 fatty acids help to reduce inflammation in the body. Flaxseeds are also rich in lignans, a type of phytoestrogens compounds that has been shown to help protect against breast and prostate cancer.


Coconut sugar is an unrefined sweetener that we sustainably harvest from Indonesia. Measuring low on the glycemic index scale(35), it also contains essential nutrients—high in many vitamins and minerals such as potassium, magnesium, zinc, iron, and B vitamins.


Chia seeds are a powerful superfood once used as currency for its exceptional value. The Aztec warriors used this endurance seed, rich in omega-3 fatty acids, fiber and complete protein to run great distances.


Banana Bread Ingredients: 2 eggs, 1/4 cup oil, 1 cup mashed ripe bananas (about 3 medium bananas). 1 tsp vanilla extract, optional


1. Preheat oven to 350 degrees fahrenheit. Lightly grease an 8"x4" loaf pan or line with parchment paper.

2. Whisk wet ingredients together until well combined. Add full pouch of dry mix and mix until incorporated.

3. Pour batter into the prepared pan and smooth the top.

4. Bake for 35-40 minutes, or until edges begin to brown and pull away from the pan and a toothpick inserted into the center comes out clean.

Muffins: (Makes 8-10) Pour batter into a muffin tin and bake for 15-20

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