Mini Blood Orange Poppy Seed Loaf with Dark Chocolate Ganache Drizzle

Mini Blood Orange Poppy Seed Loaf  with Dark Chocolate Ganache Drizzle: since making this loaf, I have been eating it morning, noon and night- it’s that good. Grain-free / dairy-free / refined sugar free goodness

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You will need:

-a 3×5 mini loaf pan

Ingredients:

Blood orange poppy seed loaf:

  • 4 tbsp coconut flour
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 3 eggs (room temp)
  • 1 tbsp poppy seeds
  • 1 tbsp blood orange zest
  • 1 tsp blood orange juice

Dark chocolate ganache drizzle:

  • 1/2 cup dark chocolate (85% cacao content, preferably)
  • 1/4 cup cacao powder
  • 2 tbsp coconut oil

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Directions:

Preheat oven to 350 degrees F. In a bowl, combine dry ingredients (coconut flour, sea salt, baking soda, poppy seeds). Next, beat your eggs and mix together with the rest of the wet ingredients (maple syrup, melted coconut oil, and blood orange zest & juice). Finally, combine wet and dry ingredients and pour into a greased non stick mini loaf pan. Bake for about 45 minutes- 55 minutes or until browned on top and cooked in the center. This loaf is very moist so I found it needed upwards of 45 minutes to really cook through, but this depends on your oven. In the last 10 minutes of cooking, you can optionally add slices of blood orange to the top. Remove from oven and let cool.

While the loaf is cooking, prepare your chocolate drizzle. In a sauce pan over a pot of boiling water (double boiler method), melt together the coconut oil, dark chocolate, and cacao powder until well combined. Drizzle your loaf with the chocolate ganache and then place loaf into the fridge for 30 minutes to an hour before serving to let the chocolate harden. Slice, serve, and enjoy! I found that the loaf tasted best after being refrigerated. Store in the refrigerator for up to a week.

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