1/2 cup gluten-free oat flour
1/2 cup coconut flour
2 tablespoons ground flaxseed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup vegan vanilla yogurt (I use KiteHill!)
1.5 cups unsweetened almond milk
2 teaspoons vanilla extract
3–4 tbsp lemon (or the juice of 1.5 fresh lemons)
Zest of one fresh lemon
1 tbsp maple syrup (optional)
1/2 cup coconut flakes
Preheat oven to 350 degrees. Spray a bread pan with cooking spray and make sure it is evenly coated. Set aside.
In a large bowl, mix together protein powder, flours, flaxseed, baking powder, and baking soda. Stir well to combine. Sitr in the yogurt, almond milk, lemon zest and juice, vanilla and maple syrup if using. Mix until evenly combined. Fold in coconut flakes and stir until evenly distributed.
Scoop batter into the bread pan and spread evenly. Place in oven on the middle rack and bake for 60 minutes. Let full cool before removing from the pan, slicing, and serving. Store in the refrigerator for up to 5 days.
Add the maple syrup if you like your baked goods sweeter.