Jump to Recipe ⤸
This Collagen Lemon Loaf is slightly zesty, subtly sweet, and perfectly moist, with an extra bit of sweetness from a lovely lemon glaze (optional of course). If you follow me on Instagram, then you know it took me a few tries to get this right, as my loaf kept collapsing! But I finally figured it out, and the results are EXTRA delicious! This loaf makes use of quinoa flour, which gives it a unique grassy taste that I personally really enjoy. But enough about that. Let’s get into it, shall we?
What You’ll Need
8½” x 4½” Loaf Pan
Parchment Paper – To make a parchment sling for the loaf pan (no need to grease the pan!).
Measuring Cups and Spoons
Medium Mixing Bowl – To mix the dry ingredients.
Large Mixing Bowl – To mix the wet ingredients, and combine with the dry ingredients.
Whisk
Silicone Spatula
Small Bowl – For making the lemon glaze.
Wire Rack – For cooling.
About the Ingredients & FODMAP Content
Dry Ingredients
Almond Flour, Quinoa Flour and Tapioca Flour – Almond flour and quinoa flour make up the base of this loaf. While almond flour is mild in flavor, quinoa flour adds some uniqueness to the loaf with its very subtle grassy taste. Tapioca flour, as a finer flour, acts as a binder and gives the loaf a bit more softness than when using almond and quinoa flour alone.
According to the Monash University FODMAP Diet app, almond flour is low FODMAP in 1/4 cup servings. Quinoa flour and tapioca flour are both low FODMAP in 2/3 cup servings.
Grass-Fed Collagen Peptides – Helps to keep the loaf moist, and adds an extra boost of protein and health benefits! With a negligible amount of carbohydrates in collagen, there are little to no FODMAPs present.
Cream of Tartar & Baking Soda – A small amount of these ingredients encourages a modest rise after mixing and during baking.
Powdered Sugar – Used for the glaze. According to the Monash University FODMAP Diet app, powdered sugar is low FODMAP in 1 tablespoon servings and moderate FODMAP in 500g servings, which is more than 3 cups! This makes our 1/2 cup portion FODMAP-friendly. If you are not consuming refined sugar, feel free to omit the glaze (the loaf is delicious on its own or with some yogurt) or substitute the powdered sugar for a homemade Paleo powdered sugar.
Wet Ingredients
Eggs – Serves as a binding element and helps the loaf rise. As eggs are mostly protein, there are little to no FODMAPs present.
Maple Syrup – Adds a little bit of sweetness, and is low FODMAP in 2 tablespoon servings. That puts 1 slice well under the FODMAP threshold.
Coconut Oil – Helps to soften and moisten the loaf.
Lemon Juice & Lemon Zest – Gives the loaf and lemon glaze its zesty & refreshing flavor. 1/2 a cup of lemon juice is low FODMAP.
Almond Milk – Used to thin out the glaze to your desired consistency, and is low FODMAP in 1 cup servings.
Tips for Success
- I love using a parchment sling. To do this, cut a piece of parchment paper to fit the width of your pan. Make sure it extends about 1-2 inches over the sides of the pan. The perpendicular sides should not have any parchment paper on it.
- When you’re ready to remove the loaf from the pan, run a knife along the sides of the loaf that is touching the pan, and carefully lift the entire thing out. It should come out very easily!
- Mix the batter until just combined, and transfer immediately to ensure the loaf rises to its fullest extent!
If you make my Collagen Lemon Loaf, let me know by leaving a comment or review. I’d love to know what you think! Or, snap a photo and tag me on Instagram, @thefodmapfactor. I love it when you guys try my creations, and I’d love to know if you enjoy them as much as I do!
Looking for other baked goods? Try my Chocolate Chip Pancake Mini Muffins. Or if you’re looking for another dessert with a unique flavor, try my Lemon Cardamom Gingerbread Cookies.
Enjoy! <3
Low FODMAP Collagen Lemon Loaf – Dairy Free
Ingredients
For the Loaf
- 1⅓ cup fine, blanched almond flour
- ⅔ cup quinoa flour
- ⅓ cup grass-fed collagen peptides
- ¼ cup tapioca flour
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ⅛ teaspoon fine sea salt
- 2 large eggs
- ⅓ cup + 1 tablespoon pure maple syrup
- 3 tablespoons fresh lemon juice
- 3 tablespoons coconut oil melted and cooled slightly
- zest of one lemon
For the Lemon Glaze
- 1/2 cup powdered sugar or Paleo equivalent
- 1 tablespoon grass-fed collagen peptides
- 2 teaspoons fresh lemon juice
- 1 teaspoon almond milk plus extra to adjust for desired consistency
Instructions
- Preheat oven to 350°F. Prepare loaf pan with a parchment sling.
- In a medium bowl, combine almond flour, quinoa flour, collagen, tapioca flour, cream of tartar, baking soda and fine sea salt. Whisk to thoroughly incorporate ingredients.
- In a large bowl, whisk together eggs, maple syrup, lemon juice, coconut oil and lemon zest. Whisk until evenly mixed.
- Gradually add dry ingredients into the wet, stirring with a silicone spatula until just combined. Immediately pour batter into loaf pan and place in preheated oven for 30-40 minutes.
- While loaf is in the oven, prepare lemon glaze by mixing all ingredients, until smooth, in a small bowl. Add additional almond milk to reach the desired consistency.
- Check loaf for done-ness at the 30 minute mark. Toothpick tester should come out clean. Add additional time as needed.
- Allow loaf to cool for 10 minutes. To transfer loaf to a cooling rack, run a knife along the sides of the pan to release the loaf from the edges. Carefully lift the loaf, holding the parchment sling, and transfer to the rack to cool completely before enjoying.