1 egg, beaten
2 cups almond flour
1/2 cup pecan flour
1 or 2 ripe apples, cooked and pureed
1 teaspoon baking soda
1/4 teaspoon salt
filtered water, enough to give the mixture a muffin batter consistency.
1. Beat all ingredients together.
2. Pour into a long and narrow loaf tin, lined with paper and well-greased with butter or olive oil.
3. Bake at 180 degrees Celsius for 15 minutes then 160 degrees for half an hour or until middle of loaf springs back when lightly pushed.