Muesli Bread

Preparation Preheat the oven to 350°F. Grease a 7-by-3-inch loaf pan with grapeseed oil and dust with almond flour. 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. 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. Sweetness: low Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More by Elana Amsterdam. Copyright © 2009 by Elana Amsterdam; photographs copyright © 2009 by Annabelle Breakey. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc. Elana Amsterdam is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking and baking since 2006 after she and her son were both diagnosed with celiac disease. Elana's first book, The Gluten-Free Almond Flour Cookbook, was named one of the Denver Post's top cookbooks of 2009. Her writing has appeared in diverse publications including Shape, Natural Solutions, Delicious Living, and Delight magazine. She lives with her family in Boulder, Colorado. Visit www.elanaspantry.com.

Preparation Preheat the oven to 350°F. Grease a 7-by-3-inch loaf pan with grapeseed oil and dust with almond flour. 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. 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. Sweetness: low Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More by Elana Amsterdam. Copyright © 2009 by Elana Amsterdam; photographs copyright © 2009 by Annabelle Breakey. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc. Elana Amsterdam is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking and baking since 2006 after she and her son were both diagnosed with celiac disease. Elana's first book, The Gluten-Free Almond Flour Cookbook, was named one of the Denver Post's top cookbooks of 2009. Her writing has appeared in diverse publications including Shape, Natural Solutions, Delicious Living, and Delight magazine. She lives with her family in Boulder, Colorado. Visit www.elanaspantry.com.