Lemon Blueberry Collagen Loaf

Serves:1 loaf

Dry Ingredients:

• 1 ½ cups gluten-free baking flour
• 1 scoop Garden of Life Grass Fed Collagen Peptides
• 1 tsp baking powder
• ½ tsp sea salt
• ¼ tsp baking soda

Wet Ingredients:

• 2 eggs
• 1 cup organic cane sugar
• ¼ cup Virgin Coconut Oil melted
• 3 tbsp vegan butter melted
• 3 tbsp lemon juice

Final Ingredients:

• ½ cup plain yogurt
• 1 cup frozen blueberries
• 2 tbsp lemon zest

Directions:

1. Preheat oven to 375 degrees.
2. Mix together dry ingredients.
3. Using an electric mixer, mix together the wet ingredients.
4. Alternate pouring the dry ingredients into the wet ingredients along with the yogurt.
5. Fold in blueberries and lemon zest.
6. Pour batter into a greased 9-inch loaf pan and bake for 20 minutes then reduce heat to 350 and bake for another 30 minutes.
7. Let loaf cool then add glaze.
8. To make glaze, whisk together 1 ½ cups sifted organic powdered sugar, 2 tbsp lemon juice and 1 ½ tbsp almond milk.
9. Pour glaze over cooled loaf then top with additional lemon zest.