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Cranberry Almond Loaf Recipe

   
 

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     Cranberry Almond Loaf

Category   Breakfast - Brunch
Sub Category   Gluten-Free

Ingredients
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

Instructions
1.In a large bowl, blend almond butter, olive oil and eggs with a hand blender until smooth 2.In a medium bowl, combine arrowroot powder, salt and baking soda 3.Blend arrowroot mixture into wet ingredients until thoroughly combined 4.Fold in apricots, cranberries, seeds and sliced almonds 5.Grease a 7.5 by 3.5 Magic Line Loaf Pan with olive oil and dust with almond flour 6.Pour batter into loaf pan and sprinkle remaining sliced almonds on top 7.Bake at 350 for 40 50 minutes until a knife inserted into center comes out clean 8.Let bread cool in pan for 1 hour, then serve Yield 1 loaf


Originally Submitted
11/21/2012





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