Cranberry Almond Loaf

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. http://www.elanaspantry.com/cranberry-almond-loaf/

• Ready In: 50 mins
• Serves: 4-6
• Yields: 1 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 ½ x 7 ½ x 2 ¼ 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.