1.   Preheat oven to 400 F or 200 C. Line the loaf pan with parchment. Best if using a narrow long loaf pan, 12 X 4.5 inch or 30 X 11.5 cm

2.   Place a fine mesh sieve over a mixing bowl. Add all the dry ingredients: almond flour, sweet lupin flour, whole psyllium husk, monk fruit based sweetener which has been ground to a fine confectionery powder, baking powder, and salt which has also been ground to a fine powder. Stir to pass through the sieve and into the bowl

3.   Pour in the almond milk and stir until all the dry ingredients have been combined well. Add the smooth peanut butter and stir until thoroughly combined

4.   Transfer the dough into the parchment lined narrow loaf pan. Spread the dough evenly and make 3 diagonal cuts on the surface

5.   Place into the middle position of your preheated oven and bake for 40 – 45 minutes. When done, test your loaf with a toothpick and if toothpick is dry, the bread is done

6.   Turn off the oven heat and prop open the oven door with a rolled up oven mitt, to let the loaf cool slowly for 20 minutes. Remove from oven and take out of loaf pan. Peel off the parchment and let cool to room temperature on a cooling rack. Cut into thin ½ inch or 1.3 cm thick slices. Enjoy!