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Quinoa Collagen Crunch

Quinoa Collagen Crunch

This Quinoa Collagen Crunch combines the earthy nuttiness of toasted seeds with a powerful protein boost, offering a satisfying snap while nourishing your skin and joints. It's perfect as a topping for yogurt or salads.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings servings
Course: Snack
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 Cups Cooked Quinoa
  • 1/2 Cup Collagen Peptides
  • 3 Tablespoons Maple Syrup
  • 2 Tablespoons Melted Coconut Oil
  • 1 Teaspoon Cinnamo
  • 1 Teaspoon Salt
  • 1/4 Cup Hemp Seeds

Method
 

  1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. Spread freshly cooked quinoa on a towel to dry it out.
  3. In a small bowl, whisk together melted coconut oil, maple syrup, and vanilla extract.
  4. In a large mixing bowl, toss cooked quinoa with collagen peptides, cinnamon, and salt.
  5. Pour the liquid mixture over the dry ingredients and fold gently.
  6. Transfer the mixture to the prepared baking sheet and press down into a thin, even layer.
  7. Bake for 35 to 45 minutes, stirring every 15 minutes to prevent burning.
  8. Remove from oven and let cool completely for at least 30 minutes.

Notes

Ensure quinoa is dry before baking. Do not skip the salt for enhanced flavor. If collagen clumps, sift before mixing.