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.
This recipe is a great gluten-free bread option during Thanksgiving, or any other time of year.
Preheat the oven to 350 degrees.
In a large bowl, blend the almond butter, olive oil, and eggs with a hand blender until smooth.
In a medium-sized bowl, combine the arrowroot powder, salt, and baking soda. Blend the arrowroot mixture into the wet ingredients until thoroughly combined. Fold in the dried apricots, cranberries, seeds, and sliced almonds.
Grease a 7 ½-by-3 ½-inch magic line loaf pan with olive oil and dust with almond flour. Transfer the batter into the loaf pan and sprinkle the remaining sliced almonds on top.
Bake until a knife inserted into center comes out clean, about 40-50 minutes. Let the bread cool in the pan for 1 hour, then serve.