Step 1

Preheat oven to 350F/180C. Spray loaf pan with oil and lightly sprinkle with flour. (This will help to stop the bread from sticking when inverted).

Step 2

In a small mixing bowl add the cornmeal, flour, cane sugar, ground chia, and baking powder. Mix to combine.

Step 3

In a medium mixing bowl whisk together avocado oil, coconut milk and almond milk. Slowly add the dry ingredients and fold together with a spatula until just combined.

Step 4

Pour the mixture into a prepared pan. Gently tap on the counter to remove air bubbles. Bake for 40 to 50 minutes, or until the edges of the loaf are lightly browned and a toothpick inserted into the middle of the loaf comes out clean.

Step 5

Let the loaf cool on a cooling rack for 10 minutes, then invert onto the cooling rack.