Preheat and prep: Heat the oven to 350°F (175°C). Line a loaf pan with parchment and lightly oil the sides.

Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, flax or psyllium, baking powder, baking soda, and salt until evenly combined and lump-free.

Blend wet ingredients: In another bowl, whisk eggs, almond milk, olive oil, and apple cider vinegar until smooth. The vinegar helps activate the baking soda for a lighter crumb.

Combine: Pour wet into dry. Stir with a spatula until a thick, uniform batter forms. It should be scoopable, not pourable. If it looks dry, add 1–2 tablespoons more almond milk.

Shape: Transfer to the lined pan. Smooth the top with a damp spatula. Sprinkle seeds on top if using, and score a shallow line down the center for even rise.

Bake: Bake 35–45 minutes until the top is golden and a toothpick comes out mostly clean (a few moist crumbs are fine). Internal temp should be around 200°F (93°C).

Cool properly: Let the loaf rest in the pan for 10 minutes, then lift it out and cool on a rack for at least 1 hour before slicing. This sets the crumb and prevents crumbling.

Slice and serve: Use a serrated knife to cut into 12–14 slices. Toast to bring out the best flavor and texture.

Whisk dry ingredients in a bowl. Add egg, water, and oil, stirring into a thick batter.

Heat a nonstick or cast-iron skillet over medium heat with a thin film of oil.

Scoop 1/4 cup batter and spread gently into a 5–6 inch round. Cook 2–3 minutes per side until set and lightly browned. Repeat with remaining batter.