Cranberry Almond Loaf

In a large bowl, blend almond butter, olive oil and eggs with a handheld mixer 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 olive oil 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.