Ingredients

The following ingredients have 1 Servings
  • 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 raw 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 (not almond meal) for dusting

Instruction

  • 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 inch magic line loaf pan with olive oil and dust with almond flour
  • Transfer batter into loaf pan and sprinkle remaining sliced almonds on top
  • Bake at 350°F for 40-50 minutes until a knife inserted into center comes out clean
  • Let bread cool in pan for 1 hour, then serve