Preheat the oven to 425 F.
In a small bowl, combine the ground flax seeds with the water and let it sit for 15 minutes.
In a medium-sized bowl, combine all of the dry ingredients together.
In another small bowl, beat the eggs using a hand mixer until they are fluffy. Next, add the flax/water mixture along with the coconut sugar. Continue to beat for another minute. Add in the almond butter, apple cider vinegar, almond butter, melted ghee, apple sauce and ginseng. Mix for another couple of minutes.
Line a loaf pan and pour the contents in. Bake for 30-35 minutes.
Remove from the oven and let it sit to cool for 15 minutes. Keep the bread in the fridge for three days or the freezer for 3 months.
