A delicious brunch idea or even a wonderful dessert!
Preheat oven to 350 F.
Combine all the dry ingredient in a large mixing bowl.
Make a well in the middle of the flour mix and add all the wet ingredients.
Whisk together until you have a smooth batter.
Pour into an oiled, standard-size loaf pan and bake, loosely covered with foil, for 1 hour 15 minutes.
Remove from oven and turn the loaf out onto a clean, heat-tolerant surface.
It's okay if the loaf falls apart when you take it out of the pan and it's okay if it doesn't looked fully cooked.
Break the loaf apart using a fork.
Transfer the broken bread into a casserole dish and pour 1 cup almond milk over it. (My casserole dish was 9 x 12)
Bake again, loosely covered with foil, at 350 F. for about 1 hour.
Remove from oven and allow to cool slightly before serving.
Store in the fridge for up to 4 days. (Tastes good cold out of the fridge too!)
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.