Recipes
Perfectly Balanced Banana Bread
This perfectly balanced 'traditional' Banana Bread is incredibly moist light and packed full of good fats, protein and incredible flavour. Prep time: 15 minutesCook time: 55 minutesMakes: 12 large servings You’ll need: 3 cups of organic wheat or spelt flour (we’ve also tested it with buckwheat flour and it was just as great) 1 tspn baking powder 1 tspn bicarb soda 1 tspn organic maca powder 1 tspn nutmeg 1 tspn cinnamon 3/4 cup of raw organic sugar or coconut sugar 5 medium overripe bananas 6 tbsp Peptipro Collagen 3 organic eggs 1/2 cup of room temperature grass fed ghee 1/2 cup of chunky chopped walnuts + extra for garnish (optional) 3/4 cup of your milk of choice 1/4 cup of apple cider vinegar 1 tspn vanilla extract 1 teaspoon of salt Method: Preheat your oven to 170 degrees Celsius. Line a 20cm x 25cm baking tray with baking paper. In a large bowl, sift together flour, baking powder, bicarb soda, maca powder, nutmeg and cinnamon. Add salt & sugar into the dry flour mixture. In a medium bowl, mash together 4 of the bananas. Gently whisk in the eggs, ghee and vanilla, and set aside. In a separate bowl, combine 3/4 cup of milk with 1/4 cup of apple cider vinegar, and set aside. Add the egg & banana mixture into the flour mixture. Add walnuts and gently fold the mixture until half combined. Add in the soured milk mixture and continue to fold the mixture gently until completely combined. Take care not to overmix the mixture, as overmixing will result in a more dense banana bread. Transfer the mixture into the baking tray and level the batter. Slice your remaining banana into four thin and even slices & gently place on top of your banana bread as a garnish. Sprinkle with a some chopped walnuts. Bake for 55 to 60 minutes, or until a wooden skewer inserted into the centre comes out clean. Once cooked, remove from oven, transfer to a cooling rack and allow to cool for 10-15 minutes. Serve with salted butter and your favourite cup of tea. NOTE: This banana bread will keep for up to three days at room temperature when stored in an airtight container or up to 7 days in the fridge. If you make this banana bread, please share it with us by tagging us on Instagram @gelproaustralia #gwellclub #gelproaus
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Chewy Collagen and Chocolate Chip Cookies (GF)
The best part about these collagen & choc chip gluten-free cookies? They're guaranteed to turn out perfect every time, even if you overmix the dough! These cookies are delightfully soft and chewy. We used dark chocolate, chopped chunky for a little extra chocolate ooze. Prep time: 10 minutesCook time: 15 minutesMakes: 16 cookies You'll need: 1/3 cup butter or ghee softened at room temperature 1/2 cup coconut sugar 4 tbsps Peptipro collagen 2 tbspn organic molasses or maple syrup 1 egg 1 tspn vanilla extract 1 3/4 cup buckwheat flour 1/2 tspn baking soda 1/2 tspn salt 1/2 cup of dark chocolate, chopped chunky Instructions: 1. Preheat your oven to 170 degrees Celsius. 2. Sift together buckwheat flour & baking soda, and set aside. 3. Cream together butter or ghee, coconut sugar, Peptipro and salt. 4. Add molasses or maple syrup, an egg, vanilla extract & whisk on medium speed until completely combined. 5. Fold in half of the buckwheat flour mixture. Add chocolate chips & the remainder of the flour and fold until the mixture comes together. 6. Allow the cookie dough to rest in the fridge for at least 30 minutes. Note: The longer you allow the dough to rest the most complex and toffee-like the flavour will be. 7. Use a scoop or spoon to portion the mixture. Gently roll the dough into a ball & place on a tray lined with baking paper. Ensure that the cookies are well spaced out, leaving approximately 8-10cm of space between them. 8. Use two of your fingers to flatten down the cookie. 9. Bake for 12-15 minutes or until golden. Transfer the cookies from the oven onto a cooling rack and allow to slightly cool. Sprinkle with sea-salt flakes and serve. Note: Take the cookies out at 12minutes just as they begin to brown on top if you prefer a more gooey and soft cookie. The cookies can be kept stored in an airtight container up to 5 days, although we highly doubt that they'll be around for longer than a few hours. If you make these cookies, please share it with us by tagging us on Instagram @gelproaustralia #gwellclub #gelproaus
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Coconut and Collagen Breakfast Muffins
High in protein, and guaranteed to leave you feeling satisfied. These healthy, dairy-free muffins are crumbly and light thanks to a few carefully considered ingredients. Combining apple cider vinegar with kefir ensures that they'll be a little fluffier than most flourless muffins, but nonetheless, be careful not to over-mix the batter. Prep time: 5 minutesCook time: 15 minutesMakes: 6 muffins You'll need: 3/4 cup Organic Quick Oats 1/4 cup Organic Coconut Flour 2 tbsp Organic Coconut Sugar 3 tbsp Peptipro Collagen 1/2 tspn Bi-Carb Soda 1 tspn Baking Powder 1 Egg 1/4 Flaxseed Flakes 1 tspn Salt 1 tbsp Black Chia Seeds 1/2 Coconut Kefir 1 tbsp Organic Apple Cider 2 tbsn MCT Oil 1 tspn Vanilla Extract Instructions: 1. Preheat your oven to 180C. Line a muffin tray with muffin cases. 2. Add the apple cider vinegar to the coconut kefir & set aside. 3. Combine all the dry ingredients in a bowl (oats, coconut flour, coconut sugar, Peptipro, bicarb soda, baking powder, chia seeds, flaxseed flakes and salt.) 4. Add the wet ingredients (coconut kefir, apple cider, egg, vanilla extract & MCT Oil) into the dry ingredients & mix until combined. NOTE: Avoid overmixing the batter to keep your muffins fluffier. 5. Divide the batter evenly across the muffin tray and sprinkle extra flaxseed flakes and chia seeds on top. 6. Bake for 15-20 minutes or until golden. Remove from oven,transfer to a wire rack and allow to cool. If you make these muffins, please share it with us by tagging us on Instagram @gelproaustralia #gwellclub #gelproaus
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Gut Loving Sweet & Sour Gummies
There's something about sweet and sour gummies that brings us back to our childhood and almost feels like a naughty treat. These Grapefruit, Passionfruit & Orange gummies are perfectly balanced and a wonderful way of sneaking in additional nutrients into your diet. We included a generous teaspoon of our Marine Collagen and two capsules of our Native C for added skin & immunity benefits. Prep time: 10 minutesSetting time: 2 hoursMakes: approx 12 gummies For this recipe, we chose Ruby Red Grapefruit and we kept it separate from the orange & passionfruit juice so that we could also create some playful two toned gummies. Ingredients you'll need: 1 cup of freshly squeezed grapefruit juice 2/3 cup of orange juice 1/3 cup of passionfruit pulp 4 tablespoons of our Natural Beef Gelatin powder (2 tbsps per cup of juice) 2 tablespoons of organic raw honey 2 capsules of our Raw Native Vitamin C 1 heaped teaspoon of Marine Collagen Silicon mould of choice or a glass tray How to make Gut Loving Sweet & Sour Gummies: Add 1 heaped teaspoon of Marine Collagen to the Grapefruit Juice. Combine 2 tablespoons of gelatin with the juice and stir over a low heat until completely dissolved. Half fill the silicon moulds with the grapefruit juice mixture and allow to set in the fridge for approximately 10 minutes. This will ensure that this layer of the gummy will not be disturbed when you pour your second juice mixture into the mould. Empty two capsules of Native C into the Orange & Passionfruit Juice. Add two tablespoons of honey, 2 tablespoons of gelatin and stir over a low heat until completely combined. Completely fill the moulds with the orange & passionfruit mixture. Allow to set in the fridge for approximately two hours before removing from the moulds. Notes & Tips These gummies can be stored in the fridge in an airtight container for up to 5 days. If you don't wish to achieve the two toned gummy effect, you can combine all the ingredients together in quick and one easy step. If you don't have a silicon gummy mould, you can also use a shallow glass tray, lightly greased with ghee or olive oil. This will make it easier to remove the gummies from the tray. You can also swap the Marine Collagen for our Peptipro, and the Beef Gelatin for our Organic Gelatin. If you make these gummies or any version of them, please share it with us by tagging us on Instagram @gelproaustralia #gwellclub #gelproaus Watch us make it on Instagram: View this post on Instagram A post shared by Gelpro Australia (@gelproaustralia)
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Decadent Peruvian Panna Cotta
This recipe was adapted from and inspired by Sheridan Joy's Panna Cotta.It's chocolatey, decadent and creamy yet incredibly light. Prep time: 5 minutesCook time: 5 minutesServes: 2 You'll need: 3 tablespoons of Natural Australian Gelatin 100ml of room temperature water 400ml (one can) of organic coconut cream (check for no gums) 3 tablespoons of MCT Oil (ensure a creamier consistency) 2 tablespoons of Collagen + Peruvian Superblend 2 tablespoons of Organic Cacao Powder 3 tablespoons of Organic Coconut Sugar 2 Organic Mushroom Superblend Capuslues Cacao Nibs for Garnish Instructions: 1. Bloom the gelatin by adding it to 100ml of room temperature water. 2. Pour Organic Coconut Cream & MCT Oil into a saucespan, and place on the stove over a medium heat. 3. Add Organic Cacao Powder, Organic Coconut Sugar, Collagen+ Organic Peruvian Superblend and empty the Organic Mushroom Superbelnd Capsules into the mixture. Stir together until well combined. 4. Add the bloomed gelatin into the mixture and mix together over a lower heat until everything is seamlessly combined. 5. Pour into a serving dish and allow to set in the fridge for approximately 1 hour. Watch us make it on instagram: View this post on Instagram A post shared by Gelpro Australia (@gelproaustralia)
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Dairy Free Matcha Potion
We are loving this #dairyfree matcha potion by the lovely Jordan Pie INGREDIENTS✖️2 tsp @fromthereserve ceremonial grade matcha✖️Seeds of 1 vanilla bean✖️1/2 tsp @sunpotion Ashwagandha powder✖️2 cups hot water✖️1 Tbsp @gelatinaustralia organic gelatin (bloomed in 2-3T water)✖️1/2 tsp ginger powder✖️Sweetener to taste (I used a few drops of stevia)✖️1 Tbsp @gelatinaustralia MCT Oil✖️2-3 Tbsp coconut butterMETHOD1️⃣ Add all ingredients into a small saucepan and heat until the gelatin has dissolved completely.2️⃣ Pour into a blender and blitz until frothy.3️⃣ Pour into 2 mugs, savour and enjoy every sip. It couldn’t get any easier than that 🍵🍵
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Cardamom Chai Turmeric Latte
Recipe by @jordiepieface INGREDIENTS * 1 cup filtered water* 1/2 tsp ceylon cinnamon* 1 tsp turmeric* 1 Tbsp grass-fed butter or ghee* Seeds of 3-4 cardamom pods* Pinch of nutmeg* Crack of pepper (enhances curcumin absorption - the anti-inflammatory component in turmeric)* 1 Tbsp grass-fed gelatin (ORANGE TUB)* A good dash or two of coconut milk or nut milk* 2 tsp lakanto or sweetener to taste* 1/2 tsp ashwagandha* Optional: 1/2 - 1 tsp ginger powder, pinch of cayenne INSTRUCTIONS1. Add the gelatin to a saucepan with 2-3 Tbsp of the filtered water, mix together and allow it to bloom (absorb the water) for 30 seconds.2. Add all the remaining ingredients and heat on a medium heat until the gelatin has completely dissolved.3. Pour into a blender and blitz on high until frothy.4. Pour into a mug and savour every sip ☺️
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Cauliflower Mash
Recipe by Henry Nankivell INGREDIENTS: 1 large cauliflower, chopped into florets 2 tablespoons melted ghee Ground nutmeg, to taste Good pinch of salt and pepper METHOD: Bring a large saucepan of water to the boil, then add the cauliflower and cook until tender, and a sharp knife cuts easily. Drain the cauliflower in a colander. Place the cauliflower into a food processor, along with the rest of the ingredients. Process until really smooth and creamy. You may need to do this in a couple of batches, depending on the size of the cauliflower or food processor. Serve!
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Pink Lemonade Chu Chu's
Recipe by Life of Pie Ingredients 250g organic cashews (activate them if you have gut issues) 2 cups collagen powder 1/2 cup lemon juice (2 lemons juiced) Zest of 2 lemons 3/4 tsp organic beetroot, strawberry or raspberry powder 4-6 drops quality lemon essential oil (optional, although it helps to enhance the lemon flavour) 2 Tbsp coconut oil 1/4 - 1/3 cup of powdered Lakanto to taste (start with 1/4 cup and add more in if desired) 2 tsp ginger powder (optional) 1 tsp ashwagandha powder (optional) Instructions Add the cashews, 1 cup collagen, ginger and ashwagandha (if adding these in), 1/4 cup lakanto and beetroot or berry powder to your thermomix bowl or food processor. Blitz the mixture together until it resembles a flour. Add in the coconut oil, lemon juice and another 1/2 cup of collagen. Blend until combined. Scrape down the sides of the bowl. Taste the mixture, add a touch more powdered lakanto if desired. Add in a few drops of the lemon essential oil and the remaining collagen powder. Re-blend until it reaches a very thick, sticky mix. Scoop the mixture into a pre-lined container. Place in the freezer to set. When it’s ready, thaw the chu chu slab for 3-5 minutes, slice and serve. Store in the freezer as it melts very quickly.
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