In large bowl blend almond butter, olive oil and eggs with hand mixer until smooth.
2
in small bowl combine arrowroot powder, salt and baking soda.
3
Blend arrowroot mixture with wet ingredients until thoroughly combined.
4
Fold in apricots, cranberries, seeds and sliced almonds
5
Grease a 7.5x3.5 loaf pan with olive oil and dust with almond flour. Pour batter into pan and sprinkle with a few sliced almonds
6
Bake at 350 degrees for 40-50 mins until knife inserted in center comes out clean. Let bread cool in pan for 1 hour.
Great sliced thin with apricot preserves.
