1tablespoonapple cider vinegarNOT sweet apple cider or apple juice
In a small microwave-safe bowl, heat the coconut oil in 15-second bursts, just until it melts. Set aside to cool to room temperature.
Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a 9x5-inch baking pan with nonstick spray. Line the pan with parchment paper so that the paper overhangs both sides, then lightly coat with spray again.
In a large mixing bowl, whisk together the almond flour, flaxseed meal, baking soda, cinnamon (if using), and salt. In a separate bowl, whisk together the eggs, egg white, honey, apple cider vinegar, and cooled coconut oil until smooth. And the wet ingredients to the dry ingredients and, with a whisk or rubber spatula, stir until well combined. The batter will be thick and wet, like a muffin batter. Transfer to the prepared loaf pan and smooth the top.
Bake until the top is toasty golden brown and a toothpick inserted in the center of the loaf comes out clean, about 35 to 40 minutes. Place the pan on a cooling rack and let cool in the pan for 10 minutes. Transfer from the pan to the rack (use the parchment overhang) and let cool completely. Slice and serve.
Store leftovers according to this guide for How to Store Muffins and Other Quick Breads at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze for up to 3 months. Let thaw overnight in the refrigerator.
For tips on reheating, see notes in the blog post above.
No other flour can be swapped for the almond flour other than a similar nut flour, such as hazelnut or cashew flour. Coconut flour is very different cannot be substituted.
The eggs cannot be substituted, nor can the egg white. Both are critical for the bread's texture and structure.
To make your own almond flour, place a lightly heaping 2 1/2 cups blanched slivered almonds in a food processor fitted with a steel blade. Pulse until finely ground. Do not overblend or the almonds will turn into almond butter. Measure then use as directed.