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 (1 1/2 cups)
,
Unsweetened Shredded Coconut (1/2 cup)
,
Baking Soda (1/2 Tbsp)
,
Baking Powder (1 tsp)
,
Chocolate Protein Powder (1 scoop)
,
Raw Cacao Powder (1/2 cup)
, and
Fine Sea Salt (1 pinch)
.
Step 3
In a separate bowl, combine
Eggs (2)
,
Beets (1 cup)
,
Coconut Oil (1/4 cup)
,
Water (2 Tbsp)
, and
Maple Syrup (3/4 cup)
.
Step 4
Add the wet ingredients to the dry ingredients and stir to combine. Fold in
Mini Chocolate Chips (1/2 cup)
.
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.
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