ANZAC Collagen Bliss Balls

Gluten Free, Lactose Free, Low FODMAP, Vegetarian, Onion and Garlic Free

Ahhhh the classic ANZAC biscuit. Its such a nostalgic baking treat here in New Zealand, and many of us are fiercly loyal to what they want from one. Whether you like yours chewy, crunchy, or so hard you need to dip it in a cup of tea or coffee - here’s a modern take on a timeless classic.

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ANZAC Collagen Bliss Balls

Yield: 15

Author: Ellen Larsen

Cook time: 20 MinTotal time: 20 Min

Ingredients

• 125g rolled oats
• 50g Adashiko Pure Collagen Powder
• 80g shredded coconut
• 4 TBSP Maple Syrup
• 5 TBSP Almond or smooth Peanut butter
• pinch salt

Instructions

1. Place all ingredients together in a blender and blitz on high until well combined. I like to leave mine a little chunky.
2. Using a Tablespoon, gather lumps of dough and roll gently into balls.
3. Cover and place in the fridge for 30 minutes to set.
4. Store in the freezer or keep in the fridge safely for up to 5 days.

Notes

Feel free to swap the maple syrup for golden syrup for that extra nostalgic, and slightly sweeter flavour.

One bliss ball will not give you your daily recommended dose of Adashiko Collagen powder.

https://www.chronicallyelleneats.com/snacks/anzac-collagen-bliss-balls

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