Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Line a standard-size loaf pan with parchment paper.
Step 2
In a large bowl, combine
Gluten-Free All-Purpose Flour (235 g)
,
Unsweetened Shredded Coconut (50 g)
,
Baking Soda (7 g)
,
Baking Powder (4 g)
,
Chocolate Protein Powder (1 scoop)
,
Raw Cacao Powder (60 g)
, and
Fine Sea Salt (1 pinch)
.
Step 3
In a separate bowl, combine
Eggs (2)
,
Beets (140 g)
,
Coconut Oil (60 mL)
,
Water (30 mL)
, and
Maple Syrup (180 mL)
.
Step 4
Add the wet ingredients to the dry ingredients and stir to combine. Fold in
Mini Chocolate Chips (85 g)
.
Step 5
Spoon mixture into loaf pan. Decorate the top with
Chocolate Chunks (as needed)
if using.
Step 6
Bake for 40-50 minutes or until a fork inserted comes out clean.
Step 7
Let cool completely before slicing and serving.
