Pre-heat oven to 300°F (low oven temp ensures the almond and coconut flour does not turn brown so easily)
In a bowl combine butter, honey, apple cider vinegar, and mix well.
In a separate large bowl beat eggs well; add salt, baking powder, almond flour/meal, and butter mixture. Stir until well incorporated. Add coconut flour and stir well blended. Pour into a well-buttered loaf pan. Place on middle rack of oven. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Allow bread to cool for 15- 20 minutes before removing from pan. Once bread has cooled slice into thin pieces and serves with butter and jam. Store, wrap tightly with plastic wrap and keep in refrigerator or freezer.
Serving size 12-14
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