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Ingredients:

Dry:

• 1 1/3 cups almond flour
• 1/3 cup flaxseed flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp sea salt
• 1/2 tsp active dry yeast (optional)
• 1 tsp dried onion flakes
• 1 tsp rosemary (optional)

Wet:

• 3 whole eggs
• 1/4 cup softened butter or butter ghee
• 1/2 cup buttermilk (or yogurt/milk or cream)

Mix dry ingredients with a fork or whisk.  In a separate bowl, beat until whipped the wet ingredients.  Combine dry and wet and mix with a hand mixer until well blended.  Pour into a 8 1/2 by 4 1/2 inch loaf pan heavily coated with ghee.

Bake in a preheated 350 degree oven for 40 minutes.  Test middle with a toothpick until it comes out clean.  Take out, cool 2 minutes and then invert on a wire rack.

Invert this on a cutting board and serve slices while warm with extra virgin olive oil.

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