Add vanilla extract (or raw honey), cinnamon, sea salt, avocado oil, water, flaxseed meal and baking soda.

Blend everything with a hand mixer or an immersion blender until smooth and well blended. Note: If you're using an immersion blender, be sure that the bowl is deep enough.

Let everything sit and wait for at least 2 minutes. This will allow the flaxseed meal to thicken.

Pour batter lengthwise from the pan onto the baking sheet.

Using a spatula, spread the batter as even as possible. Allow a little space along the ends and sides of the baking sheet for the bread to expand as it cooks.

Bake for 25 minutes. | Remove the tray from the oven and score into bread-like sizes with a knife. Store leftover slices in a glass storage container in the fridge. You can also freeze for later use. Use as you would a typical slice of bread.

Toss a slice in the toaster and spread with butter & your favorite paleo jam, use a single slice for an open face sandwich or use two slices (although it's pretty hardy so one may be sufficient).