Preheat oven to 325 degrees F.
Generously oil only the * bottom of a standard 1.5 pint glass or ceramic dish with olive Or you can use a piece of parchment paper cut to fit the bottom of your dish. * Do not oil or double the sides of your dish will allow the bread to settle on the sides and will stay up while it cools.
In large bowl, beat egg whites until stiff peaks form and set aside.
In a small bowl, whisk dry ingredients (collagen, almond flour, baking powder, xanthan gum, salt) and set aside. Add the eggs.
In a small bowl, whisk egg yolks and liquid coconut oil and set aside.
Add the two bowls of ingredients to the egg whites and mix gently until incorporation. The dough will be thick and a little sticky.
Pour the dough into the oiled or lined dish and put in the oven.
Bake for 40 minutes. The bread will increase significantly in the oven.
Remove from oven and let cool completely – about 1-2 hours. The bread will sink a little. If you want the center of the bread not to fall, you can cool it (in its dish) upside down on a rack.
For a successful sandwich: put grilled chicken romaine lettuce, Dion mustard and mayonnaise, you will have a perfect sandwich without gluten and especially without carbohydrates.
For breakfast, bake the bread in the toaster, otherwise spread it with almond butter
Store in the refrigerator for up to 5 days.
