In a large bowl using an electric mixer blend almond butter and eggs until creamy. Add molasses, honey, and apple cider vinegar and blend until all ingredients are well incorporated.
In separate bowl combine buckwheat flour, quinoa flour, salt and baking soda. Whisk to combine
Add dry ingredients into wet and using a wooden spoon stir to combine.
Grease an 8×5 loaf pan (I just used a little bit of coconut oil) pour batter in and bake at 325 for 35-40 minutes
Cool on wire rack for 15 minutes. Loosen edges of bread and turn out.