I just flow with what my soul wants for today. Being a Dr. Sebi’s follower of his well-known electric diet, I decided to make myself a treat for  today using the recommended food list of one of the great healers in the world with some twist.

I love baking breads as much as the feel of dough in my hand.  But ever since I transitioned into plant-based diet, I seldom bake breads unless it caters to my intuitive hits. Eating intuitively is different than just putting anything on your mouth. Being well-informed of how and what kind of foods heal or affect your body is important than just following the latest trends in the market.

What is intuitive eating?

It is eating the foods not what your body craves but eating what feels good for the body and your soul. Have you observed eating something you are craving and after that you feel awful instead of feeling good. Do you ever notice how some foods after eating them can give you brain fog, makes you tired instead of giving you much energy. Yes, your body doesn’t lie. If you have not been aware of this, the next time you eat, try to become mindful -which food feels light and gives you much energy and clarity and which foods feel heavy,  draining and gives you brainfog afterwards. You are made up of energy. Everything around you is energy. The more you become in tune with it, the more you feel what you feed into your mind and body.

If you are fond of intuitive eating, I believe you are also an intuitive chef. Chef, because you make the best soul food. Your soul is always an expert when it comes to your bodily needs. Others may not even like it, but for intuitive eaters, anything made and extracted intuitively from their inner guidance are the best soul food and  nourishment their body needs at the moment.

So for today, I was guided to share a soul treat for you.

 I remember the last time I followed a 3- ingredient recipe from the internet and it tasted so dry and hard to my throat and palate. You have to run for some water to swallow it down. Using chickpea flour as substitute for common flour for breads is a bit challenging  because chickpea flour alone tends to be dry for breads unless you mixed it with  other flours.

The recipe below is an estimated measurement as what I did was throw them into a bowl without measuring until it feels right for me.  Moist and little soft, puffy texture. Of course we want it to have a bit of sweetness and little acidity to give balance to its taste or else it would be bland. So I substituted sugar for apple and added little amount of lemon. This is not the common banana bread that you see on the market. And the taste is far different. But if you love chickpea, I’m sure you’ll gonna love it too.

So here is a simple intuitive recipe I just made today and it went just soo perfect. I can say, adding rye flour completely transformed its texture. This bread is very filling and you’ll enjoy every bite of it.

Electric/Alkaline Banana Chickpea Bread Recipe (Sugar-free, vegan)



  • 5-6 burro banana
  • 1/2 pc of apple or 1/2 cup apple sauce
  • 1 tsp lemon/lime juice
  • 1/4 c grapeseed oil


  • 3/4 c chickpea flour, sifted
  • 2 tbsp rye flour
  • Dash of sea salt
  • *Dash of cinnamon (not on Sebi’s list but its alkaline and my favorite)

Optional for toppings:

  • Ground flaxseed
  • Black sesame seeds
  • Agave nectar or any sweetener (for glaze)

What you will need:

  • Muffin cups and liner
  • oven
  • blender or food processor


  1. Preheat the oven to 180°C. Grease your muffin cups with oil and put the liner.
  2. Throw all the wet ingredients in a blender and add the dry ingredients. Mix them altogether.
  3. Top with black sesame seeds and ground flaxseeds.
  4. Scoop a spoonful of batter just enough to fill 3/4 of the muffin cup.
  5. Bake for an hour. Take them out after 45 minutes and glaze with agave or any sweetener. Bake a little more for 15 minutes.
  6. When the top turns golden brown, take them out from the oven. Transfer the breads or muffins and let them cool.

VOILA and you’re done! Congratulations!

Enjoy every bite! If you have a more improved version of this recipe, let me know. ‘Coz sharing is growing =)