Makes around 20 to 24 small biscuits
- 200g very soft coconut oil (or unsalted butter)
- 200g coconut sugar
- 1 large egg, beaten
- 200g cassava flour (or other gluten-free flour)
- 50g Edible Health collagen powder
- Half tsp salt
- Half tsp baking powder
- 100g pitted dates, chopped
- 50g pistachios
Preheat the oven to 160 degrees centigrade / Gas Mark 3
Cream the coconut oil or butter with the coconut sugar in a mixer or food processor.
Add a tablespoon of the flour and beat in, then beat in the egg a little at a time.
Fold in the rest of the flour along with the collagen, salt and the baking powder until thoroughly mixed.
Fold in the dates and pistachios. The dough should stick together when pressed between your fingertips.
Roll the dough into golf ball sized balls and put them on a baking tray lined with non-stick baking parchment. Leave a few centimetres between each ball. Flatten slightly into a small but thick biscuit shape.
Bake in the centre of the oven for around 8 to 10 minutes. Allow to cool on the tray for about 15 minutes then transfer to a cooling rack. Delicious while still warm but also great cold.
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