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

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.