Ingredients
- 100g frozen cherries
- 1 tbsp chia seeds
- 1 tbsp maple syrup
- 1/2 cup buckwheat flour
- 1 sachet of Brilliance Unflavoured collagen
- 2 tbsp coconut oil, melted
- 1 tbsp coconut sugar
Method
- In a small saucepan, add the cherries and simmer for 5 minutes. Crush slightly with a fork, stir in the maple syrup and chia seeds, remove from the heat to thicken
- Preheat the oven to 180 degrees and line a baking tray
- In a bowl, whisk together the buckwheat flour, collagen powder and coconut sugar. Add the coconut oil and 1-2 tbsp of water if the mixture slightly dry. Stir until a dough forms. Let this sit for 5 minutes
- Roll out the dough into a 20 cm circle. Add the cherry chia jam mixture in the centre, leaving a 5 cm edge. Gently fold the edges up and around the cherry centre. Sprinkle with some coconut sugar and bake for 15 minutes until crispy
- Top with coconut yogurt, custard or ice cream