Cranberry Almond Loaf

Photo provided courtesy of elanaspantry.com

• ¾ cup creamy roasted almond butter, at room temperature
• 2 tablespoons olive oil
• 3 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 greasing
• blanched 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