Preheat fan-forced oven to 180°C.
In a large bowl, combine almond flour, flaxmeal, salt and baking powder. Blend or finely chop spinach to fill one and a half cups. Add to the bowl. In a separate bowl, beat eggs.
Add the eggs, coconut oil, ghee, rice malt syrup and apple cider vinegar and mix thoroughly. Scoop into a greased narrow bread tin and bake for 30 minutes or until it passes a skewer test.
Remove from oven and allow bread to cool slightly before removing form bread tin and placing on wire rack to cool completely.
When cool, slice into 12 serves and store in an airtight container in the fridge or freezer.