Cranberry Almond Loaf

Yield: 1 loaf
Ingredients

  • ¾ cup creamy roasted almond butter, at room temperature (MaraNara is good in this!)
  • 2 tablespoons olive oil
  • 3 large eggs
  • ¼ cup arrowroot powder
  • 1 teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • ¼ cup dried apricots, chopped into ¼ inch pieces
  • ½ cup dried cranberries
  • ¼ cup sesame seeds
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • ¼ cup sliced almonds, plus 2 tablespoons to sprinkle on top
  • olive oil for greasing
  • blanched almond flour for dusting

Procedure

  1. In a large bowl, blend almond butter, olive oil and eggs with a hand blender until smooth
  2. In a medium bowl, combine arrowroot powder, salt and baking soda
  3. Blend arrowroot mixture into wet ingredients until thoroughly combined
  4. Fold in apricots, cranberries, seeds and sliced almonds
  5. Grease a 7.5″ x 3.5″ Magic Line Loaf Pan with olive oil and dust with almond flour
  6. Pour batter into loaf pan and sprinkle remaining sliced almonds on top
  7. Bake at 350° for 40-50 minutes until a knife inserted into center comes out clean
  8. Let bread cool in pan for 1 hour, then serve and enjoy!