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
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