Flourless Strawberry Ricotta Loaf (GF, Naturally Sweetened)
Flourless, gluten-free, grain-free Strawberry Ricotta Loaf that packs 16 grams of protein per slice.
Servings 8 slices
Calories 376kcal
Equipment
- 1 loaf pan
- measuring cups and spoons
- 2 mixing bowls
- parchment paper
Ingredients
Wet ingredients
- 1 1/2 cups ricotta cheese
- 3 organic eggs
- 1 tsp pure vanilla extract
- 1/4 cup pure maple syrup
- 1 cup fresh or frozen strawberries
Dry ingredients
- 3 cups blanched almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 350F and line a loaf pan with parchment paper.
- Combine all the dry ingredients in one bowl, and the wet ingredients (minus the strawberries) in another. Stir each to combine, then pour the dry ingredients into the wet and mix with a wooden spoon.
- Fold in fresh or frozen (keep the berries frozen) sliced strawberries, reserving a few to garnish the top of the loaf.
- Transfer the mixture into the prepared loaf pan, garnish with the remaining strawberries, and bake for 55 minutes, or until the centre is cooked through and the top becomes golden brown. Insert a toothpick into the centre to make sure it is cooked (If it comes out clean and dry, the loaf is cooked).
- Let the loaf cool for at least 30 minutes before removing from the pan. Slice into 8 servings.
Nutrition
Calories: 376kcal | Carbohydrates: 19g | Protein: 16g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 399mg | Potassium: 123mg | Fiber: 5g | Sugar: 9g | Vitamin A: 298IU | Vitamin C: 11mg | Calcium: 237mg | Iron: 2mg
