You may also like
Categories:
butter olive oil eggs arrowroot powder salt baking soda cranberries sesame seeds sunflower seeds pumpkin seeds
Viewed: 14 - Published at: 2 years agoIngredients
- 3/4 cups Creamy Roasted Almond Butter, At Room Temperature
- 2 Tablespoons Olive Oil
- 3 whole Eggs (large)
- 1/4 cups Arrowroot Powder
- 1 teaspoon Celtic Sea Salt
- 1/4 teaspoons Baking Soda
- 1/4 cups Dried Apricots, Chopped Into 1/4 Inch Pieces
- 1/2 cups Dried Cranberries
- 1/4 cups Sesame Seeds
- 1/4 cups Sunflower Seeds
- 1/4 cups Pumpkin Seeds
- 1/4 cups Sliced Almonds, Plus 2 Tablespoons To Sprinkle On Top
Method
- 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 1/2 x 7 1/2 x 2 1/4 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 degrees for 40-50 minutes until a knife inserted into center comes out clean.
- Let bread cool in pan for 1 hour, then serve.
