Thursday, 29 March 2012 00:00

Cranberry Almond Loaf

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Cranberry Almond Loaf Elana Amsterdam from


[caption id="attachment_1082" align="alignleft" width="300" caption="Gluten Free Cranberry Almond Loaf"]Elana Amsterdam from[/caption]Ingredients:

¾ cup creamy roasted almond butter, at room temperature
2 tablespoons butter or coconut oil
3 large eggs
¼ cup arrowroot powder
1 teaspoon Celtic sea salt
¼ teaspoon baking soda
¼ cup dried apricots, chopped into ¼ inch pieces
½ cup dried cranberries
¼ cup sesame seeds
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup sliced almonds, plus 2 tablespoons to sprinkle on top

butter for for greasing the pan
almond flour for dusting


In a large bowl, blend almond butter,  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 3 ½ x 7 ½ x 2 ¼ inch loaf pan with butter and dust with almond flour

Pour 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

Yield 1 loaf


Recipe adapted from


Last modified on Wednesday, 04 February 2015 17:09
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