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!

Explore More

Dessert
Gluten-Free
High Protein
Sweet

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.

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