Safe Nut Bread

I've been bragging all week about being a postapocalyptic homesteader's dream wife - I can make bread from anything! - so today I'll bake a killer loaf and redeem my internal doubts about said bragging.

1 c teff
1/2 c amaranth flour
1/4 c sorghum flour

1/2 c ground hazelnuts
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 egg's worth EnergE egg replacer
1 1/2 c plain goat yogurt
1/4 c canola oil
1/4 c walnut oil

Preheat oven to 375F. Grease medium bread pan with oil. Combine dry ingredients in a large bowl and then make a well in the center. Add eggs, yogurt, and oil to the center and combine them before folding into the rest of the dry ingredients. Pour or spoon batter into your bread pan. Bake for half an hour or until a toothpick comes out clean. Cool for a few minutes before removing from pan, and then cool on a wire rack.

Results? A bit too crumbly, but utterly delicious. Light. Crunchy edges. Rich flavor. Next time? Perhaps I'll add some agave for moisture, and another fake egg for assemblage.