Gluten-Free Cranberry-Almond Loaf
I love almonds. They’re a superfood and for certain even handed one of my common things to nibble on. I love almonds so distinguished that I wrote a complete e book about them.
This recipe is a noteworthy gluten-free bread probability all the procedure via Thanksgiving, or any varied time of year.
- 3/4 cup creamy roasted almond butter, at room temperature
- 2 tablespoon olive oil
- 3 mountainous eggs
- 1/4 cup arrowroot powder
- 1/2 teaspoon sea salt, preferably celtic
- 1/4 teaspoon baking soda
- 1/4 cup dried apricots, chopped into 1/4-budge 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 high the loaf
- olive oil, for greasing
- blanched almond flour, for dusting
- Preheat the oven to 350 degrees.
- In a mountainous bowl, mix the almond butter, olive oil, and eggs with a hand blender till subtle.
- In a medium-sized bowl, mix the arrowroot powder, salt, and baking soda. Blend the arrowroot combination into the wet substances till thoroughly combined. Fold in the dried apricots, cranberries, seeds, and sliced almonds.
- Grease a 7 ½-by-3 ½-budge magic line loaf pan with olive oil and mud with almond flour. Transfer the batter into the loaf pan and sprinkle the final sliced almonds on high.
- Bake till a knife inserted into heart comes out stunning, about 40-50 minutes. Let the bread wintry in the pan for 1 hour, then abet.
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