Number of servings: varies
Ingredients:
3 large eggs
¾ cup almond butter
½ cup dried cranberries
¼ cup dried apricots, chopped
¼ cup pumpkin seeds
¼ cup sesame seeds
¼ cup sunflower seeds
¼ cup sliced almonds, plus a little extra for topping
¼ cup arrowroot powder
2 tbsp olive oil, plus a little extra for greasing the pan
1 tsp salt
¼ tsp baking soda
a little almond flour, for dusting
Preparation:
Preheat your oven to 350 F. Add the oil, eggs and almond butter to a large bowl and blend until smooth with a hand blender or egg beater. In a separate, small bowl, mix together the arrowroot powder, salt and baking soda; add the arrowroot mixture to the wet ingredients and mix until well combined. Stir in the dried fruits, seeds and nuts.
Oil a loaf pan with olive oil and dust with a little almond flour. Pour the batter into the prepared loaf pan and sprinkle with sliced almonds. Place the pan in the oven and bake for 45 – 50 minutes, or until a knife inserted into the center of the loaf comes out clean. Remove the loaf from the oven and allow to cool for at least one hour before slicing and serving.