created by: Elana Amsterdam cookbook author, "The Gluten-Free Almond Flour Cookbook"
Slice this Cranberry Almond Loaf and enjoy it as a jazzed up base for your turkey club sandwich. Or toast it and dip in olive oil for a delicious breakfast or after dinner treat.
3/4 cup creamy roasted almond butter, at room temperature
2 tablespoons olive oil
3 large eggs
1/4 cup arrowroot powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup dried apricots, chopped into ¼ inch pieces
1/2 cup dried cranberries
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup sliced almonds, plus 2 tablespoons to sprinkle on top
In a large bowl, blend almond butter, olive oil and eggs with a handheld mixer until smooth. In a medium bowl, combine arrowroot powder, salt and baking soda. Blend arrowroot mixture into wet ingredients until thoroughly combined. Fold in apricots, cranberries, seeds and sliced almonds. Grease a 3 ½ x 7 ½ x 2 ¼ inch loaf pan with olive oil and dust with almond flour. Pour batter into loaf pan and sprinkle remaining sliced almonds on top. Bake at 350 for 40-50 minutes until a knife inserted into center comes out clean. Let bread cool in pan for 1 hour, then serve