Tuesday, August 6, 2013

cranberry almond loaf


¾ cup
creamy roasted almond butter , at room temperature
2 tablespoons
olive oil
large eggs
¼ cup
arrowroot powder
½ 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 greasingblanched almond flour for dusting
  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. Transfer 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
Yield 1 loaf

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