A delicious and nourishing nut free snack that’s packed with protein, essentials fats, fibre, vitamins, minerals, and of course, collagen.
Collagen is a structure of amino acids that make up a type of protein and the basic building block of our entire body – our body is about 30% protein and of that 30%, 90% is collagen.
We all hear collagen and think anti-wrinkle but collagen works from head to toe in our bodies to: help repair and restore the lining of the gut, support muscle, hair & nail growth and repair, keep joints flexible and bones strong, and as major component of skin, it’s great for postpartum recovery and *may help to fight the signs of ageing.
*we can’t actually tell collagen where to go.
These bars contain collagen powder – my preferred source of protein supplement – as well as key nutrients the body needs to make it’s own collagen, like vitamin C and bioflavonoids found in the lemon juice and peel (some research suggests bioflavonoids may increase the absorption of vitamin C). Sunflower seeds deliver more protein to keep hunger at bay, a healthy dose of antioxidant vitamin E and over 100% of the recommended daily intake of trace minerals copper, manganese and selenium. Coconut adds natural sweetness, nourishing antimicrobial fats, and fibre for sustained energy release. Turmeric gives it that golden hue, bringing potent anti-inflammatory and antioxidant compounds along with it.
Look for a reputable clean collagen powder from responsibly raised, grass-fed, and preferably Australian or New Zealand cows.
Lemon Collagen Sunshine Bars
Makes: 18 bars – Prep time: 10-mins – Cool time: 2-hours
– 1 cup sunflower seeds
– 1 cup desiccated coconut
– 1/4 cup grass-fed collagen powder
– 1/3 cup melted coconut oil
– 8 pitted medjool dates
– 1/2 tsp turmeric
– 1/4 tsp cinnamon
– Zest & juice (50ml) of 1 lemon *preferably unwaxed
– Pinch of sea salt
– Topping: 1/4 cup desiccated coconut & 1/4 tsp turmeric
Blitz everything together in a food processor and press (with wet hands) in to a lined 15cm x 25cm baking dish. Mix extra coconut & turmeric together and sprinkle over the top. Pop in the freezer for at least 2hrs then slice in to 12 bars and store in the fridge or freezer.