One of our fabulous patients brought this deliciously nutritious gluten free Muesli Bread to our office today! She was nice enough to share the recipe, which I would love to share with all of you!

For those of you who eat breakfast on the run, this is a GREAT option to make ahead of time. You will be set all week!

Muesli Bread
Makes 1 Loaf (about 12 slices)

3/4 cup creamy roasted almond butter, at room temperature
1 tablespoon agave nectar
4 large eggs
1/4 cup blanched almond flour
1/4 cup arrowroot powder
1 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon ground flax meal
1/4 cup dried apricots, chopped into 1/4-inch pieces
1/2 cup dried cranberries
1/2 cup pistachios, coarsely chopped
1/4 cup hazelnuts, coarsely chopped
1/4 cup sesame seeds
1/4 cup sunflower seeds
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

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