Almond Breakfast Bread (for folks with severe dietary limitations)

Seasonal Recipe of the Pandemic
I have a fantastic job cooking for a wonderful family and the Mom has quite a few restrictions on what she can eat, but loves food and trying new things. This keeps me on my toes and constantly experimenting. I am now working with a new palette of ingredients which include alternative sugars, dairy substitutes, no legumes, and gluten-free options. Learning how they interact and trying to make things taste good while staying within my new framework is a fun problem. Breads and baked sweets are particularly challenging. We have all had plenty of heavy, gummy or super dry and gritty desserts! This breakfast bread is a winner and I am currently working on variations which I will list at the bottom of the recipe.

Ingredients
3 eggs
3/4 cup almond butter
6 tablespoons agave syrup
1/2 cup non-dairy sour cream
3 drops Boyajian's orange oil
3 Tablespoons Earth first butter (non-soy)
1 Tablespoon Yuzu or lemon juice
1 teaspoon almond extract
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup arrowroot
2 teaspoons baking powder

Procedure
Put everything but the arrowroot and baking powder in blender (I use a Vitamix) and blend 30 seconds. Then add dry ingredients and blend until smooth. Scrape down the sides with a spatula to make sure everything mixes. Bake at 350 degrees for 50 minutes in a spray-greased loaf pan. Test with a toothpick to see if it's done.

Notes
I use the Vitamix because I don't have a stand mixer at work, but a mixer would be great. I am now experimenting with other nut butters like hazelnut chocolate butter (Nutella basically, but with more body) tahini, peanut butter, and cashew butter. Extracts like coffee, maple, and mint are also a great way to alter the flavor. Boyajian oils are fun to play with because they add an intense pure shot of citrus without thinning the batter. You can also fold in nuts or fresh berries or dried fruit.