First things first, gather all your ingredients. It helps to have everything measured out before you start mixing. This keeps the process smooth and ensures you don’t forget anything.

Crack the large free-range egg into a microwave-safe bowl. Whisk it vigorously until it's frothy. This creates air pockets that help the bread rise.

Next, add the finely ground almond meal, shredded coconut flour, and baking powder to the whisked egg. Sprinkle in a pinch of sea salt. Use a fork to mix everything together until it’s combined.

Pour in the melted butter (or oil) and the pure vanilla extract. Using your fork, mix well until the batter is consistent. The mixture should be thick, but spreadable.

Now, transfer the mixture into a microwave-safe dish. I usually use a small, shallow glass bowl. Microwave it on high for about 90 seconds. The time can vary depending on the strength of your microwave, so keep an eye on it.

Once done, carefully remove the bowl from the microwave (it'll be hot!). Let it cool for a minute before slicing it. You can cut it into halves or quarters, depending on your preferred bread size.