Prep the pan and oven. Heat the oven to 350°F (175°C). Line an 8.5 x 4.5-inch loaf pan with parchment paper, leaving overhang for easy lifting. Lightly oil the sides.

Whisk the dry ingredients. In a large bowl, whisk almond flour, tapioca starch, baking soda, and sea salt until no lumps remain. This helps the loaf rise evenly.

Combine the wet ingredients. In a separate bowl, whisk eggs, olive oil, apple cider vinegar, and honey (if using) until smooth and slightly frothy.

Bring it together. Pour the wet mixture into the dry. Stir with a spatula until a thick batter forms. If it’s very stiff, add water 1 tablespoon at a time. The batter should be thick but spreadable, not runny.

Add optional mix-ins. Fold in seeds, herbs, or nuts if using. Don’t overmix.

Fill the pan. Scrape the batter into the lined pan. Smooth the top with a damp spatula. For a pretty finish, sprinkle a few seeds on top.

Bake. Place on the center rack and bake for 35–45 minutes. The top should be golden and a toothpick inserted in the center should come out clean or with a few moist crumbs.

Cool completely. Let the loaf cool in the pan for 10 minutes. Lift it out using the parchment and cool fully on a rack, at least 1 hour. Slicing too early can make it gummy.

Slice and serve. Use a serrated knife to cut into 12–14 slices. Toast lightly for best flavor and texture.