After a fabulous weekend at the beach with my family, I returned back to Manhattan last night with the yearning to bake…don’t ask me why because it was about 100 degrees outside and my tiny apartment was a hot box even with the air conditioner blasting. But that didn’t stop me from baking an incredibly moist and flavorful loaf…I picked up a dozen of eggs from the market and got to work in my kitchen…a little bit of this (cherries) and a little bit of that (cashew butter) and a little imagination (sunflower seeds and pine nuts) created a divine loaf, which I enjoyed for my Sunday evening dessert…toasted and topped with fresh marmalade.
This loaf is delicious as a breakfast nibble spread with nut butter, an afternoon snack crumbled atop of Greek yogurt or enjoyed simply sliced (and eaten while slicing, hehe)…
- 2 Tbsp. olive oil
- 2 Eggland’s Best eggs (my favorite)
- 1 cup cashew butter
- 1/4 cup arrowroot powder
- 2 tsp. sea salt
- Pinch of black pepper
- 1/4 tsp. baking soda
- 1/2 cup dried cherries, chopped
- 1/4 cup dates, finely chopped
- 1/3 cup sesame seeds
- 1/3 cup sunflower seeds
- 1/2 tsp. orange zest
- 1/4 cup pine nuts, for topping
- Preheat oven to 350 degrees F.
- Prepare a loaf pan; coat with non-stick baking spray.
- Combine cashew butter, oil and eggs in a large bowl with a mixer on medium speed; blend until smooth.
- In a separate bowl, combine arrowroot powder, sea salt, pepper and baking soda.
- Combine arrowroot blend with cashew butter blend; mix well.
- Slowly add in cherries, dates, sesame seeds, sunflower seeds and orange zest; gently fold to combine.
- Transfer batter into prepared loaf pan. Sprinkle with pine nuts.
- Bake for 45-55 minutes or until center is cooked when tootpick is inserted.
- Set aside to cool before slicing.
- Serve warm or at room temperature.
- Enjoy with a dollop of Greek yogurt and a spread of jam.
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