Cranberry Almond Loaf

• 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

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 degrees for 40-50 minutes until a knife inserted into center comes out clean.
8. Let bread cool in pan for 1 hour, then serve.

butter, olive oil, eggs, arrowroot powder, salt, baking soda, cranberries, sesame seeds, sunflower seeds, pumpkin seeds

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/cranberry-almond-loaf/ (may not work)