¾ cup creamy roasted almond butter, at room temperature
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
- 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
Yield 1 loaf
Courtesy of Elena’s Pantry Blog: http://www.elanaspantry.com
1/11/11
Great recipe, sounds delicious. I can’t wait to try it.
Thanks for sharing!
yes – i might even have all the ingredients to give it a go tomorrow!