Preheat oven to 350 degrees F (175 degrees C).
Grease a 30x10.5cm loaf pan with Coconut Oil (to taste).
Mix together Almond Flour (300 gram), Tapioca Flour (65 gram), Ground Flaxseed (60 gram), Pink Himalayan Sea Salt (1 teaspoon), and Baking Powder (1 teaspoon) in a large bowl.
Add Coconut Butter (5 tablespoon), Large Egg (7), and Unsweetened Cashew Milk (160 milliliter) to the almond meal mixture. Stir in Flaxseeds (3 tablespoon), Sunflower Seeds (5 tablespoon), and Sesame Seeds (1 tablespoon) until combined, being careful not to over-mix.
Pour the batter into the prepared pan and bake until a toothpick comes out clean, about 55 to 60 minutes in a loaf pan.
Cool before taking it out of the loaf pan, run the knife over the edges and make it a little bit more even. Slice and serve.