Ingredients

• 2 cups almond flour Ingredients
• 1/4 cup arrowroot flour* Ingredients
• 3 tbsp coconut flour Ingredients
• 1 tsp baking soda Ingredients
• 1 tsp baking powder Ingredients
• 2 tbsp ground flaxseeds Ingredients
• 1/2 tsp sea salt Ingredients
• 4 medium eggs Ingredients
• 1/2 cup filtered water Ingredients
• 2 tbsp melted coconut oil Ingredients
• 1 tsp apple cider vinegar Ingredients

Instructions

1. Preheat oven to 350°F (180°C). Line a standard size loaf pan with parchment paper or grease with coconut oil.
2. In a large bowl, combine flours, baking soda, baking powder, ground flaxseeds and salt.
3. In a small bowl, combine whisked eggs, water, melted coconut oil and apple cider vinegar.
4. Add wet ingredients to dry ingredients and stir together. Pour batter into loaf pan and bake for 30 to 40 minutes until fork inserted comes out clean.
5. Refrigerate for up to a week or freeze for up to 3 months. Slice before freezing then you can just pop it in the toaster from frozen.