Ingredients:

• ¼ cup coconut flour, sifted

• 1 cup blanched almond flour

• 1 cup golden ground flaxseed

• 3 teaspoons baking powder

• 1½ teaspoons baking soda (bicarb)

• 1 teaspoon sea salt

• ¼ cup xylitol

• 4 large eggs (needs to equal 1 cup of eggs)

• 2/3 cup buttermilk

• 2 tablespoons olive oil

• ½ teaspoon apple cider vinegar

Instructions:

• Preheat oven to 170°C. Lightly spray loaf pan with oil.

• In a medium bowl, mix first 7 dry ingredients together with a whisk to help break up any lumps.

• In a small bowl, beat eggs, buttermilk and olive oil together; stir in ½ teaspoon vinegar. Stir wet ingredients into dry ingredients and mix just until combined. Dough will be thick and slightly sticky and will become fluffy.

• Scoop dough into greased loaf pan. Using slightly moistened finger tips, lightly smooth top of loaf. Bake at 170°C for 55 minutes. Let sit in pan for 5 minutes; remove and cool completely on a wire rack. Slice using a bread knife or sharp serrated knife.

*Note: It’s important to measure your eggs to make sure you have 1 full cup of eggs for this recipe.