Preheat oven to 375 degrees F.

*Use a glass loaf pan 5X9X3 and cut parchment to fit the long way and short way where the paper hangs on all four sides. These should cover the bottom and all four sides and act as handles to remove the bread once baked. The batter is poured directly over these crossed parchment strips.

In the bowl of a food processor, place almonds and turn on machine long enough to grind the almonds to a meal, similar in size to ground coffee, maybe a little larger grain. This should take less than a minute.

Add coconut flour, tapioca flour, sweetener of choice, flax, baking powder, xanthan gum, salt and cinnamon and pulse just to combine.

In a large bowl, beat eggs then whisk in olive oil, apple sauce and coconut milk.

Add dry to wet and whisk to combine.

Let the batter sit for 15 minutes on your counter then pour into the prepared loaf pan and place in the center of your oven.

After 10 minutes reduce the oven temperature to 350 degrees F. and bake for 40 minutes longer, turning half way through.

If getting too dark on top, loosely cover with foil for last five minutes.

A tooth pick inserted should come out clean however the bread needs the full 50 minutes or it will drop as it cools. Even with a little extra bake time, it still drops a little as it cools so no worries.

Let cool in loaf pan for 20 minutes then lift on parchment handles and remove to a cooling rack. Can be cut slightly warm or cool and keep in an airtight container.