In a small microwave-safe Bowl, heat Olive Oil in 15 second bursts, just until it melts. Set aside to cool to room temperature.
2 Tablespoons Olive Oil
Place a rack in the center of your Oven and preheat the 0ven to 350 Degrees F. Coat a 9×5-inch Baking Pan with Olive Oil . Line the Pan with Parchment Paper so that the Paper overhangs both sides, then lightly coat with Olive Oil again.
In a large Mixing Bowl, whisk together the Almond Flour, Flaxseed Meal, Baking Soda, and Salt. In a separate Bowl, whisk together the Eggs, Egg White, Honey, Apple Cider Vinegar, and cooled Olive Oil until smooth.
Add the Wet ingredients to the Dry ingredients and with a Whisk, or Spatula, stir until well combined. The Batter will be thick and wet, like a muffin batter. Transfer to the prepared Loaf Pan and smooth the top.
Bake until the top is toasty golden brown and a toothpick inserted in the center of the Loaf comes out clean, about 35-40 minutes.
Place the pan on a Cooling Rack and let cool in the pan for 10 minutes.
Transfer from the Pan to the Rack (use the Parchment overhang) and let cool completely. Slice and serve.
