EU
INGREDIENTS
- For the loaf:
- 1 cup all-purpose gluten-free flour plus more for dusting
- 1/3 cup almond meal
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon xanthan gum
- 2 tablespoons poppy seeds
- 1 cup olive oil
- 1/2 cup amber maple syrup
- 1/2 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1 lemon zest finely grated, juice squeezed (about 1/4 cup)
- 1/2 cup Great Lakes Gelatin Collagen Hydrolysate For the glaze:
- 1/4 cup coconut butter
- 1 tablespoon fresh lemon juice
- 2 teaspoons maple syrup
- 1/2 teaspoon vanilla
- 1/2 teaspoon turmeric
- 1/4 cup water
- 1/4 cup Great Lakes Gelatin Collagen Hydrolysate
- 1 teaspoon lemon zest for garnish
DIRECTIONS
- Make the cake: Preheat the oven to 350°. Grease and flour a 9-by-5-inch loaf pan or line with two piece of parchment paper. In a small mixing bowl, combine the flour, almond meal, baking powder, xanthan gum and poppy seeds. Whisk with a fork until well mixed.
- In a medium mixing bowl, stir together the olive oil, maple syrup, coconut sugar and vanilla.
- Add the eggs one at a time, mixing well between additions until smooth. Stir in the lemon zest and juice.
- Add the dry ingredients to the egg mixture in two additions, mixing until just combined.
- Stir in the Great Lakes Gelatin Collagen Hydrolysate.
- Transfer the batter to the prepared pan and bake in the middle of the oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 50 minutes.
- Let the bread cool completely in the pan, then transfer it to a rack.
- Meanwhile, make the glaze: in a small saucepan over low heat, combine the coconut butter, lemon juice, maple syrup, vanilla, turmeric, water and Great Lakes Gelatin Collagen Hydrolysate. Whisk until smooth and silky.
- Drizzle the lemon loaf cake with the turmeric-lemon glaze and allow to set. Cut into slices and enjoy. If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!