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Servings:

Beet Chocolate Protein Loaf

This beet chocolate protein loaf will surprise you with its deliciousness and heartiness. It's great as a power snack or for breakfast with a big yummy smoothie.

Total Time

1hr

0.0

0 Ratings

Author: Joyous Health

Servings:

Ingredients

•

1 1/2 cups

Gluten-Free All-Purpose Flour

•

1/2 cup

Unsweetened Shredded Coconut

•

1 tsp

Baking Soda

•

1 tsp

Baking Powder

•

1 scoop

Chocolate Protein Powder

or 4 Tbsp Flour

•

1/2 cup

Raw Cacao Powder

•

1 pinch

Fine Sea Salt

•

Eggland's Best Classic Eggs , whisked

•

1 cup

Grated Beets

•

4 Tbsp

Melted Coconut Oil

•

2 Tbsp

Water

•

3/4 cup

Maple Syrup

•

1/2 cup

Mini Chocolate Chips

•

as needed

Chocolate Chunks

(optional)

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C). Line a standard-size loaf pan with parchment paper.

In a large bowl, combine Gluten-Free All-Purpose Flour (1 1/2 cups) , Unsweetened Shredded Coconut (1/2 cup) , Baking Soda (1 tsp) , Baking Powder (1 tsp) , Chocolate Protein Powder (1 scoop) , Raw Cacao Powder (1/2 cup) , and Fine Sea Salt (1 pinch) .

In a separate bowl, combine Eggland's Best Classic Eggs (2) , Beets (1 cup) , Coconut Oil (4 Tbsp) , Water (2 Tbsp) , and Maple Syrup (3/4 cup) .

Add the wet ingredients to the dry ingredients and stir to combine. Fold in Mini Chocolate Chips (1/2 cup) .

Spoon mixture into loaf pan. Decorate the top with Chocolate Chunks (as needed) if using.

Bake for 40-50 minutes or until a fork inserted comes out clean.

Let cool completely before slicing and serving.

Author's Notes

Makes 1 loaf.

I use the Bob's Red Mill Gluten-Free blend but you could also sub with oat or brown rice or quinoa flour or a mix of those.

Store in the fridge for up to 1 week or freezer for up to 3 months.

Nutrition Per Serving

CALORIES

410

FAT

15.8 g

PROTEIN

7.8 g

CARBS

59.3 g