Bovine Collagen 400g Tub + Marine Collagen 400g Tub Bundle

Directions of Use

Bovine - How to take: 

Add 13g (roughly 2 tbsp) to any hot or cold food + drinks.

Blend, shake or stir and enjoy! 

Fancy some recipe inspo? Try our Collagen Hazelnut Butter

Preparation Time - 15 minutes
Cooking Time - 15 minutes 

Servings - 1 Jar 

Ingredients

●      120g almonds

●      120g skinless hazelnuts

●      120g peanuts, skin on or off

●      1 tbsp olive oil or rapeseed oil, optional*

●      2 - 3 tsp espresso powder

●      2 tbsp coconut sugar

●      1 tsp vanilla extract

●      4 tbsp Edible Health Collagen Bovine or Marine Collagen

Directions

1. Preheat your oven to 180C (350F).
2. Place all three nuts onto a baking tray and dry roast for 15 minutes tossing halfway through.
3. Allow to cool for 10 minutes and then transfer to a food processor. Blend for about 15 minutes, times will vary depending on the power of your food processor. Scrape down the sides whenever necessary and resume blending until the nut butter is smooth and drippy. You can add a tbsp of oil to get the nut butter to a smoother place once the nuts have broken down and have started releasing their own oils.
4. Add espresso powder, coconut sugar, vanilla extract and collagen to the food processor.
5. Blend for another few minutes.
6. Transfer to a clean glass jar or container with a seal tight lid. Store in a cool dry place out of direct sunlight or in the fridge for up to one month.

Marine - How to take: 

Add 13g (roughly 2 tbsp) to any hot or cold food + drinks.

Blend, shake or stir and enjoy! 

Fancy some recipe inspo? Try our Banana Collagen Cookies 

Preparation Time - 10 minutes 

Cooking Time - 15 minutes 

Servings - 10

Ingredients

●      2 tbsp milled flaxseed + 6 tbsp water

●      2 large ripe bananas, approx. 240g

●      1 tsp vanilla extract

●      80g smooth almond or peanut butter; tahini or sunflower seed butter for nut free

●      25g Edible Health Collagen Bovine or Marine Collagen

●      150g porridge oats

●      100g oat flour

●      30g unsweetened desiccated coconut

●      1 tsp cinnamon

Directions

1. Preheat your oven to 180C (350F).
2. Mix together flax and water and set to one side for a few minutes.
3. Meanwhile, mash bananas until most of the lumps are gone.
4. Whisk nut or seed butter, vanilla and collagen into the banana. Then add the flax mix.
5. Once combined, add in the oats, oat flour, coconut, and cinnamon.
6. Mix well to combine.
7. Divide mixture into 10 even balls. Place on a baking tray and flatten with the palm of your hand. They won’t spread when baking.
8. Bake for 15 minutes. Allow to cool on the tray.
9. Store in a sealed container for up to 3 days in the fridge or freeze for up to one month.
10. Delicious topped with a dollop of nut butter and/or your favourite yoghurt.