Cranberry Almond Loaf

By Knauss

Ingredients

• 3/4 cup creamy roasted almond butter or Sunbutter, at room temperature
• 2 tablespoons olive oil
• 3 large eggs
• 1/4 cup arrowroot powder
• 1 teaspoon celtic sea salt
• 1/4 teaspoon baking soda
• 1/4 cup dried apricots, chopped into 1/4 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

Preparation

Step 1

olive oil for greasing
blanched almond flour for dusting
In a large bowl, blend almond butter, olive oil and eggs with a hand blender 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 7.5 x 3.5 magic line 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
Yield 1 loaf