Cranberry Almond Loaf
I am thrilled to let you all know that I am working with the Almond Board of California to promote healthy and delicious eating. Why am I doing this? As you can imagine, I love almonds. They are a superfood and of course one of my favorite things to nibble on. I like almonds so much that I wrote an entire book about them. The Gluten-Free Almond Flour Cookbook uses almonds in all of its recipes and is a wonderful symbol of my love for that most nutritious of all nuts. In my work with the Almond Board, I have written 4 recipes just for them (and you all, of course). Here is the first one for a Cranberry Almond Loaf.
- Preparing Time: 15 minutes
- Total Time: 2 hours
- Served Person: 12
falltreats
paleo
paleo
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
nuts
- 3 large eggs
- 1/4 cup sunflower seeds
- 2 tablespoons olive oil
- 1/2 teaspoon celtic sea salt
- 1/4 cup sesame seeds
- 1/4 teaspoon baking soda
- 1/2 cup dried cranberries
- 3/4 cup creamy roasted almond butter at room temperature
- 1/4 cup arrowroot powder
- 1/4 cup dried apricots chopped into 1/4 inch pieces
- 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
- Carbohydrate 7.69301041969483 g
- Cholesterol 115.917708333333 mg
- Fat 13.6664750038139 g
- Fiber 1.72785418645532 g
- Protein 6.23943958486775 g
- Saturated Fat 4.14345708391696 g
- Serving Size 1 1 Serving (54g)
- Sodium 162.139583334534 mg
- Sugar 5.96515623323951 g
- Trans Fat 1.12065791683748 g
- Calories 170 calories
- In a large bowl, blend almond butter, olive oil and eggs with a hand blender 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 7.5 x 3.5 magic line loaf pan with olive oil and dust with almond flour
- Transfer batter into loaf pan and sprinkle remaining sliced almonds on top
- Bake at 350° for 40-50 minutes until a knife inserted into center comes out clean
- Let bread cool in pan for 1 hour, then serve
Step-by-step
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Creamy almond butter, olive oil, eggs, arrowroot powder, salt, baking soda, dried cranberries, apricots, pumpkin and sunflower seeds, and sliced almonds come together to make this moist and hearty bread.
