| 9 | 22 | 120 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 12 min | 12 |
| 3/4 cup | Gluten free flour |
| 2 scoop | Collagen peptides (optional) |
| 2 tbsp | coconut milk powder |
| 1 tsp | Baking soda |
| 1 pinch | Himalayan sea salt |
| 1/4 cup | Extra virgin olive oil |
| 1/4 cup | Maple syrup, pure |
| 2 tbsp | Tahini |
| 1 tbsp | Miso paste |
1. Preheat oven to 325F. Line a baking sheet with parchment paper.
2. In a large bowl, add the flour, collagen, coconut milk powder, baking soda, salt stir well.
3. In another bowl, combine the olive oil, maple syrup, tahini, and miso paste. Mix well.
4. Pour the wet mixture into the bowl with dry ingredients and mix until everything is evenly combined.
5. Roll the mixture into 1 inch balls and press onto the prepared baking sheet.
Bake 12 minutes or until golden brown.
| Grain | 0.4 |
