Cooking Time: 1 hour 15 minutes
Servings: 24 slices
Ingredients:
1tsp. sea salt or to taste
1tbsp. apple cider vinegar
½ cup warm water
¼ cup coconut oil
4large eggs (beaten)
1tbsp. gluten-free baking powder
2cup blanched almond flour
¼ cup Psyllium husk powder
1tsp. ginger (optional)
Directions:

1. Preheat the grill to 350°F with the lid closed for 15 minutes.
2. Line a 9 by 5-inch loaf pan with parchment paper. Set aside.
3. Combine the ginger, Psyllium husk powder, almond flour, salt, baking
   powder in a large mixing bowl.
4. In another mixing bowl, mix the coconut oil, apple cider vinegar, eggs,
   and warm water. Mix thoroughly.
5. Gradually pour the flour mixture into the egg mixture, stirring as you
   pour. Stir until it forms a smooth batter.
6. Fill the lined loaf pan with the batter and cover the batter with
   aluminum foil.
7. Place the loaf pan directly on the grill and bake for about 1 hour or
   until a toothpick or knife inserted in the middle of the bread comes out
   clean.
   Nutrition:
   Calories: 93
   Fat: 7.5g
   Saturated Fat: 2.6g
   Cholesterol: 31mg
   Sodium: 139mg
   Carbs: 3.6g
   Fiber: 2.2g
   Sugars: 0.1g
   Protein: 3.1g