Cranberry Almond Loaf

• 34 cup creamy roasted almond butter, at room temperature
• 2 tablespoons olive oil
• 3 large eggs
• 14 cup arrowroot
• 1 teaspoon celtic sea salt
• 14 teaspoon baking soda
• 14 cup dried apricot, chopped into 1/4 inch pieces
• 12 cup dried cranberries
• 14 cup sesame seeds
• 14 cup sunflower seeds
• 14 cup pumpkin seeds
• 14 cup sliced almonds, plus 2 tablespoons to sprinkle on top
• olive oil, for greasing
• blanched almond flour, for dusting

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.

almond butter, olive oil, eggs, arrowroot, celtic sea salt, baking soda, apricot, cranberries, sesame seeds, sunflower seeds, pumpkin seeds, almonds, olive oil, blanched almond flour

Taken from www.food.com/recipe/cranberry-almond-loaf-430039 (may not work)