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
1/2cup
Extra-Virgin Olive Oil
3/4cup
Coconut Sugar
1cup
Ricotta Cheese
2cups
Almond Flour
2tsp
Baking Powder
1/2tsp
Sea Salt
2
Peaches
2Tbsp
Icing Sugar
2tsp
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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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.