Vanilla Baking Collagen

Just pop a heaped ⅓ cup (40g) of me to your dry Spotty Banana Bread baking mix and give me a good stir through. Continue the baking process as usual and don’t worry, you don’t need to add any additional liquid or adjust the baking time or temperature.

Exciting side note: When used in your banana bread, one slice contains 3000mg of collagen.

I’m made from premium natural & certified organic ingredients including: 

Hydrolysed collagen peptides (Type I & Type III)

A subtle hint of Organic Vanilla Bean with beautiful Vanilla Specks 

Monk Fruit - a very on-trend natural sweetener with delicious honey notes and no bitter aftertaste. 

The full list of my ingredients are here: 

Hydrolysed collagen peptides, cellulose fibre, organic vanilla bean, monk fruit extract.

Manufactured in a facility that also processes egg, milk, lupin, sesame and tree nuts.

How much collagen do you get per serve? 

3000 mg of pure collagen.

What does the baking collagen taste like?

We searched far and wide to source a neutral tasting, and smelling, premium collagen. So no funky or fishy tastes here. But does anyone just want neutral in their life? 

So this amazing baking collagen has the addition of a beautiful organic vanilla bean powder to give it a rich and creamy flavour. Perfect for enhancing the flavour of any baking you are doing. 

And to ensure that you can see the goodness of the vanilla through the mix, we have also kept the vanilla bean specks to show how amazing and natural this product actually is…   

How should I use baking collagen in other my baking?

When it comes to our delicious baking collagen, it can be used on other baking applications. We recommend adding collagen up to a maximum of 10% of the dry mix you have already created i.e. if the dry mix you have is 400 g, we recommend adding 40 g of baking collagen to your mix.

Stir through well and happy baking. No additional liquid or baking time is required however like all baking, remember baking times vary due to different ovens etc 

What happens if I add too much baking collagen into my mix?

Lets get all technical here for a second, collagen is a protein and too much protein in a mix can make it sticky and gluggy. That's because protein binds the mixture together and too much can turn the batter really dense and unpleasant. Not the type of baking that you want, hey!

So we recommend that you don't add too much baking collagen to your mix or add it to already protein enhanced baking items to avoid… well lets just call it an oven disaster :)      

Am I pregnancy safe? 

If you have particular dietary needs or conditions, we always recommend checking with your trusted medical advisor.

How to store me? 

I like my pantry dark and moody, so store me in a cool dry place.