Raw Collagen ANZAC Biscuits

Servings: 10
Rating:
5
Cooking Time: 15 MINS
Prep Time: 15 MINS
Total Time: 30 MINS

In Australia and New Zealand, April 25 marks ANZAC Day: a national day to commemorate the anniversary of the landing of troops in Gallipoli. There are a host of traditions are part and parcel with ANZAC Day—including ANZAC biscuits. Here, we share our healthier take on the original recipe with a unique collagen-infused twist.

  • ½ cup dates
  • ¼ cup boiling water
  • ¼ cup shredded coconut
  • ½ cup cashews
  • ¼ cup toasted pumpkin seed
  • ¼ cup toasted sunflower seeds
  • 3 tablespoons Unflavoured DEEP MARINE COLLAGEN
  • 1 teaspoon vanilla extract or essence
  • 1 cup rolled oats
  • 1 tablespoon toasted sesame seeds
  • ½ cup desiccated coconut
  1. Place dates in a bowl and cover with boiling water. Soak for 10-15 minutes until soft.
  2. In a food processor, blitz coconut, cashews, pumpkin seeds, sunflower seeds and DEEP MARINE COLLAGEN to a fine crumb.
  3. Add dates and water mixture, along with vanilla. Blitz again until well combined.
  4. Transfer to a bowl. Using your hands, stir in oats and sesame seeds.
  5. Shape spoonfuls of the mixture into biscuits and coat in desiccated coconut. Refrigerate until set. Enjoy!
Carla Oates
Carla Oates Carla Oates is the founder and CEO of The Beauty Chef, and a pioneer in the ingestibles and gut health space. A former beauty editor turned wellness innovator, Carla created The Beauty Chef's first product Glow® in 2009—a groundbreaking fermented supernutrient powder with pre, pro & postbiotics. Today, she works alongside a team of naturopaths, nutritionists and microbiologists to develop The Beauty Chef's range of probiotic formulas, fermented for potency at their state-of-the-art Probiotic Lab in Sydney. Carla is also the author of three books, a longtime natural beauty columnist, and a sought-after speaker who has been featured at VOGUE Codes, WWD Beauty Summit and various international events and media.