Preheat and prep: Set oven to 350°F (175°C). Line a 8.5 x 4.5-inch loaf pan with parchment, leaving overhang for easy lifting.

Mix dry ingredients: In a large bowl, whisk almond flour, psyllium, baking powder, and salt until no clumps remain.

Whisk wet ingredients: In a separate bowl, whisk eggs, almond milk, oil, and vinegar until smooth and slightly frothy.

Combine: Pour wet into dry. Stir with a spatula until a thick, spreadable batter forms. Don’t overmix.

Fill and smooth: Transfer to the loaf pan. Smooth the top with a damp spatula and score a shallow line down the center to guide the rise.

Bake: Bake 35–45 minutes until the top is golden and a toothpick comes out clean. If browning too fast, tent with foil.

Cool: Let it cool in the pan for 10 minutes, then lift onto a rack. Cool completely before slicing to avoid crumbling.

Preheat oven to 350°F (175°C) and line the loaf pan with parchment.

Combine dry mix: Whisk coconut flour, flaxseed meal, baking powder, and salt. Break up any lumps for even texture.

Blend wet mix: In another bowl, whisk eggs, almond milk, and melted fat until smooth.

Hydrate: Stir wet into dry. Let the batter rest 3–5 minutes so coconut flour absorbs liquid. Batter should be thick but spreadable; add 1–2 tablespoons milk if too stiff.

Bake: Spoon into the pan, smooth the top, and bake 40–50 minutes. The loaf should spring back lightly when pressed.

Cool fully: Coconut flour breads firm up as they cool. Resist slicing while warm.

Mix: In a microwave-safe mug or small ramekin, stir flour, baking powder, and salt. Add the egg and melted butter. Mix until smooth.

Cook: Microwave 70–90 seconds, just until set. Avoid overcooking or it’ll turn rubbery.

Finish: Let it rest 1 minute. Slice horizontally for a quick sandwich, or toast both sides in a skillet with butter.