Cranberry Almond Loaf |
This gluten-free cranberry almond loaf is amazing by itself or try jazzing it up as the bread for a turkey club sandwich. Makes: 1 loaf.
Ingredients
- 3/4 cup (175 mL) creamy roasted almond butter, at room temperature
- 2 tablespoons (30 mL) olive oil
- 3 large eggs
- ¼ cup (50 mL) arrowroot powder
- 1 teaspoon (5 mL) salt
- ¼ teaspoon (1 mL) baking soda
- ¼ cup (50 mL) dried apricots, chopped into ¼ inch pieces
- ½ cup (125 mL) dried cranberries
- ¼ cup (50 mL) sesame seeds
- ¼ cup (50 mL sunflower seeds
- ¼ cup (50 mL) pumpkin seeds
- ¼ cup (50 mL) sliced almonds, plus 2 tablespoons (30 mL) to sprinkle on top
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. Blend arrowroot mixture into wet ingredients until thoroughly combined. Fold in apricots, cranberries, seeds and sliced almonds.
3. Grease a 3 ½ x 7 ½ x 2 ¼ inch loaf pan with olive oil and dust with almond flour. Pour batter into loaf pan and sprinkle remaining sliced almonds on top.
4. Bake at 350ºF (180ºC) for 40-50 minutes until a knife inserted into center comes out clean. Let bread cool in pan for 1 hour, then serve.
Nutritional analysis per serving:
Calories: 194 kcals
Fibre: 1.9 g
Total Fat: 15 g
Cholesterol: 42 mg
Saturated Fat: 1.9 g
Sodium: 193.5 mg
Monounsaturated Fat: 8.3 g
Calcium: 54.3 mg
Polyunsaturated Fat: 4.2 g
Magnesium: 783 mg
Protein: 5.8 g
Potassium: 203.9 mg
Carbohydrates: 11 g
Vitamin E: 4.46 mg
Created by Elana Amsterdam cookbook author, "The Gluten-Free Almond Flour Cookbook" for the Almond Board of California
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Vera Williams | September 15, 2010 at 10:20 am - §
Will certainly try this recipe