Preheat the oven to 180°C. Line a loaf pan with parchment paper and in a large bowl, blend the almond butter, eggs, coconut oil, honey, and apple cider vinegar together with a hand blender.
In a separate bowl, mix together Linwoods Flaxseed, coconut flour, baking soda and salt. Mix the dry ingredients into the wet ingredients
Pour the dough into the lined baking pan. Bake for 35 minutes until browned and completely set. You can test this by placing a skewer into the bread and removing it - checking that it is clean to ensure the bread is baked fully.
Remove from the oven and allow the loaf to cool in the pan for 10 minutes.
Store in an airtight container and this bread can last for up to one week.