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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Photo courtesy of Almond Board of California Slice this Cranberry Almond Loaf and enjoy it as a jazzed up base for your Turkey Club Sandwich. Or toast it and dip in olive oil for a delicious breakfast or after dinner treat. Personally, I like mine toasted and smothered in goat cheese. /cranberry-almond-loaf/ Ingredients:
3/4 cup creamy roasted almond butter, at room temperature |
2 tablespoons olive oil |
3 large eggs |
1/4 cup arrowroot |
1 teaspoon celtic sea salt |
1/4 teaspoon baking soda |
1/4 cup dried apricot, chopped into 1/4 inch pieces |
1/2 cup dried cranberries |
1/4 cup sesame seeds |
1/4 cup sunflower seeds |
1/4 cup pumpkin seeds |
1/4 cup sliced almonds, plus 2 tablespoons to sprinkle on top |
olive oil, for greasing |
blanched almond flour, for dusting |
Directions:
1. In a large bowl, blend almond butter, olive oil and eggs with a handheld mixer 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 3 1/2 x 7 1/2 x 2 1/4 inch 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.
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