Low FODMAP Quinoa & Almond Flour Collagen Lemon Loaf

Photos and recipe by @thefodmapfactor.

This Collagen Lemon Loaf is slightly zesty, subtly sweet, and perfectly moist, with an extra bit of sweetness from a lovely lemon glaze. We make the best of a variety of Hearthy Foods' products, including our Almond Flour, Quinoa Flour, Tapioca Flour and our Grass-Fed Collagen Peptides for a boost of protein and added health benefits. This loaf is both Low FODMAP and Paleo-Friendly, making it the perfect gut-healthy, summer treat!

What are FODMAPs and what is the Low FODMAP Diet?

Standing for Fermentable Oligosaccharides, Disaccharides, and Polyls, FODMAPs are short-chain carbohydrates that are present in a variety of foods. As suggested by the acronym, these sugars are rapidly fermented by bacteria in the gut. This is fine for most people, but for those with Irritable Bowel Syndrome (IBS), consuming them can lead to digestive distress. Thus, the Low FODMAP diet was developed to help those with IBS manage their symptoms. Fortunately, research has shown that successful implementation of the diet can reduce stomach pain, bloating and distention, and improve bowel habits and quality of life. To learn more and for additional resources, visit MonashFODMAP.com.

Benefits of Dietary Collagen Peptides

As the most abundant protein in the human body, collagen is present in all connective tissues, such as skin, bones, cartilage, tendons, ligaments and blood vessels. In other words, it’s the main component of what holds the body together! It can also be found in the eyes, ears, nose cartilage, teeth, lungs, blood vessels and muscles.

Studies have shown that our collagen product can promote the reduction of wrinkles, increase hydration and elasticity of the skin, and maintain the structure and functionality of joints. It can also promote an anti-inflammatory effect, increase bone mineral density, strengthen the bones and improve the healing of ulcers.

From a gut health perspective, one study found that collagen assists in preserving the structure of the intestinal lining, preventing breakdown. It also plays a vital role in repairing the fibrosis of the gastrointestinal tract, which is an important factor in IBS management. Although it is impossible to determine in advance where collagen peptides will be used in the body once broken down into its components, the extra protein and amino acids will be utilized by your body where it's needed most - and that's a win!

Collagen Lemon Loaf Ingredients & FODMAP Content

Dry Ingredients

Hearthy Foods 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.

Hearthy Foods Grass-Fed Collagen Peptides - Helps to keep the loaf moist, and adds an extra boost of protein and health benefits! There are no added sugars or ingredients in our pure Collagen Peptides. So with a negligible amount of carbohydrates, there are little to no FODMAPs in our collagen.

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 Paleo, 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. 

What You'll Need

8½" x 4½" Loaf Pan
Parchment Paper
Measuring Cups and Spoons
Medium Mixing Bowl
Large Mixing Bowl
Whisk
Silicone Spatula
Small Bowl
Wire Rack

This recipe yields 6-8 slices.
Prep Time: 20 minutes
Cook Time: 30-40 minutes

Ingredients

For the Loaf

1-1/3 cup Hearthy Foods Almond Flour
2/3 cup Hearthy Foods Quinoa Flour
1/3 cup Hearthy Foods Grass-Fed Collagen Peptides
1/4 cup Hearthy Foods Tapioca Flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt
2 large eggs
1/3 cup + 1 tablespoon pure maple syrup
3 tablespoons fresh lemon juice
3 tablespoons coconut oil, melted and cooled slightly
Zest of 1 lemon

For the Lemon Glaze

1/2 cup powdered sugar
1 tablespoon Hearthy Foods Grass-Fed Collagen Peptides
2 teaspoons fresh lemon juice
1 teaspoon almond milk, plus extra to adjust for desired consistency

Method

1. Preheat oven to 350°F. Prepare loaf pan with a parchment sling.
2. 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.
3. In a large bowl, whisk together eggs, maple syrup, lemon juice, coconut oil and lemon zest. Whisk until evenly mixed.
4. 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.
5. 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.
6. Check loaf for done-ness at the 30 minute mark. Toothpick tester should come out clean. Add additional time as needed.
7. 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.

Enjoy!