Cranberry Almond Loaf

  Blog, Food Blog   0   

Mel-Z sent this to me this morning… she got it from Elana’s Pantry

“I made a new bread this morning from Elena’s pantry website. I substituted blueberries instead of the apricots (found in bulk section of Save on Foods). It was really nice with eggs and bacon.

¾ cup creamy roasted almond butter at room temperature
2 tablespoons extra virgin 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

* In a large bowl, blend almond butter, olive oil and eggs with a hand blender until smooth (I used my mixer)
* In a medium bowl, combine arrowroot powder, salt and baking soda (I used only one bowl – less dishes)
* Blend arrowroot mixture into wet ingredients until thoroughly combined
* Fold in apricots, cranberries, seeds and sliced almonds
* Grease a loaf pan with olive oil
* 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”