Fruit and Nut Muesli Bread

Name: Fruit and Nut Muesli Bread
Cuisine: European
Ingredients: 3/4 cup creamy roasted almond butter at room temperature; 1 Tbsp agave nectar or honey; 4 large eggs; 1/4 cup blanched almond flour; 1/4 cup arrowroot powder; 1 tsp sea salt; 1/2 tsp baking soda; 1 tsp ground flax meal; 1/4 cup dried apricots chopped into 1/4-inch pieces; 1/2 cup dried cranberries; 1/2 cup pistachios or slivered almonds, coarsely chopped; 1/4 cup hazelnuts or walnuts, coarsely chopped; 1/4 cup sesame seeds; 1/4 cup sunflower seeds

3 steps

Updated at: Thu, 17 Aug 2023 02:58:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories395.5 kcal (20%)

Total Fat29.4 g (42%)

Carbs25.4 g (10%)

Sugars13.6 g (15%)

Protein13.3 g (27%)

Sodium326.7 mg (16%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

¾ cuproasted almond butter

creamy, at room temperature

1 Tbspagave nectar

or honey

4eggs

large

¼ cupblanched almond flour

¼ cuparrowroot powder

1 tspsea salt

½ tspbaking soda

1 tspground flax meal

¼ cupdried apricots

chopped into 1/4-inch pieces

½ cupdried cranberries

½ cuppistachios

or slivered almonds, coarsely chopped

¼ cuphazelnuts

or walnuts, coarsely chopped

¼ cupsesame seeds

¼ cupsunflower seeds

Instructions

Step 1

Preheat the oven to 350°F. Grease a 7-by-3-inch loaf pan with pam and dust with almond flour or lined with baking paper.

Step 2

In a large bowl, mix the almond butter and agave nectar with a handheld mixer until smooth, then blend in the eggs. In a medium bowl, combine the almond flour, arrowroot powder, salt, baking soda, and flax meal. Blend the almond flour mixture into the wet ingredients until thoroughly combined. Fold in the apricots, cranberries, pistachios, hazelnuts, sesame seeds, and sunflower seeds. Pour the batter into the loaf pan.

Step 3

Bake for 50 to 60 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.

View on monasterykitchen.org

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