In a bowl, mix the non dairy milk, vinegar and let sit to curdle.
In a pan, melt the coconut oil on medium-low heat. Add the almond butter and mix until smooth. Add the maple, flax and curdled non dairy milk and mix well. Add all the spices till parsley and mix in. the mixture should be hot at this point. If not, then let it heat up for a minute.
Add in the puffed millet, oats, hemp seeds and mix well.
Press the mixture in a parchment lined bread pan (9 by 5 inch or similar). Bake at pre-heated 340 degrees F / 170ºc for 10 to 12 minutes.
Let cool completely, then remove from pan. Sprinkle onion powder, dill, salt to taste and toss. and store in an airtight container.
To make bars, you will need additional almond butter, maple and soured non dairy milk. The bars might still be a bit crumbly. Nutritional values based on one serving