Preheat & prep: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper. Seriously, don’t skip this step—sticky almond flour loves to cling.

Mix dry ingredients: In a bowl, whisk together almond flour, coconut flour, baking soda, and salt. Make sure there are no clumps—nobody wants dense pockets of flour.

Mix wet ingredients: In another bowl, whisk eggs, melted coconut oil, honey, and apple cider vinegar until smooth. Bonus: you can sneak in vanilla extract if you’re feeling fancy.

Combine wet & dry: Pour wet into dry and stir gently with a spatula until fully incorporated. The batter will be thick but spreadable—don’t overmix or it’ll get heavy.

Pour into pan: Transfer batter to your prepared pan. Smooth the top and sprinkle optional seeds or herbs. Makes it look rustic and bakery-ready.

Bake: Bake for 35–40 minutes until the top is golden and a toothpick comes out clean.

Cool: Let it rest 10–15 minutes before slicing. This step is crucial to prevent crumbly slices.