GF Peach & Ricotta Loaf
Recipe by Megan Horsley
Ingredients
10
Time
55m
Serves
8
Soak up the summer’s bounty with this peach and ricotta loaf cake! This loaf cake is gluten-free and contains about 10g of protein per serving.
Dessert
Gluten-Free
Snack
Ingredients
3
Eggs
1/2 cup
Extra-Virgin Olive Oil
3/4 cup
Coconut Sugar
1 cup
Ricotta Cheese
2 cups
Almond Flour
2 tsp
Baking Powder
1/2 tsp
Sea Salt
2
Peaches
2 Tbsp
Icing Sugar
2 tsp
Water
Instructions
1
Preheat the oven to 350ºF. Line the bottom of a loaf pan with parchment paper and grease the sides.
2
Whisk the eggs, sugar and oil together in a large bowl. Add the ricotta and whisk again until smooth.
3
Add the almond flour, baking powder and sea salt. Stir to combine.
4
Add the peaches and stir through.
5
Pour the batter into the prepared loaf pan and bake for 55 to 60 minutes or until a toothpick comes out clean.
6
Allow to cool completely on a wire rack before serving.
7
If using the glaze, mix the icing sugar and water together and pour over the loaf once it has cooled. Serve and enjoy!
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More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
