Low FODMAP Collagen Lemon Loaf - Dairy Free
This Collagen Lemon Loaf is slightly zesty, subtly sweet, and perfectly moist, with an extra bit of sweetness from a lovely lemon glaze. This loaf is both Low FODMAP and Dairy Free, making it the perfect gut-healthy, summer treat!
Servings 8 slices
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.