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Beet Chocolate Protein Loaf

DessertsDairy Freegluten-freeKid FriendlyVegetarian

Ingredients

  • 1-1/2 cups gluten-free flour blend*
  • 1/2 cup shredded coconut
  • 1-1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 scoop chocolate protein powder**
  • 1/2 cup raw cacao powder
  • Pinch fine sea salt
  • 2 eggs whisked
  • 1 cup grated beets raw, approximated 2 small-ish beets
  • 1/4 cup melted coconut oil
  • 2 tbsp water
  • 3/4 cup real maple syrup
  • 1/2 cup mini chocolate chips
  • Handful chocolate chunks to decorate the top optional

Instructions

  • Preheat oven to 350F (180C). Line a standard size loaf pan with parchment paper.
  • In a large bowl, combine flour, coconut, baking soda, baking powder, chocolate protein powder, raw cacao powder and sea salt.
  • In a separate bowl, combine whisked eggs, grated beets, coconut oil and maple syrup.
  • Add the wet ingredients to the dry ingredients and stir to combine. Fold in chocolate chips. Decorate top with chocolate chunks if using.
  • Spoon mixture into loaf pan. Bake for 40-50 minutes or until a fork inserted comes out clean.
  • Let cool completely before slicing. Store in fridge for up to 1 week or freezer for up to 3 months.

Notes

This protein loaf will satisfy your belly for hours. It's dense, rich and delicious!
*I use the Bob's Red Mill GF blend but you could also sub with oat or brown rice or quinoa flour or a mix of those.
**If you don't have protein powder, just add 4 tbsp more flour.
Find this recipe and more at https://www.joyoushealth.com/27408-blog-beet-chocolate-protein-loaf/