In a small saucepan, add the cherries and simmer for 5 minutes. Crush slightly with a fork, stir in the maple syrup and chia seeds, remove from the heat to thicken
Preheat the oven to 180 degrees and line a baking tray
In a bowl, whisk together the buckwheat flour, collagen powder and coconut sugar. Add the coconut oil and 1-2 tbsp of water if the mixture slightly dry. Stir until a dough forms. Let this sit for 5 minutes
Roll out the dough into a 20 cm circle. Add the cherry chia jam mixture in the centre, leaving a 5 cm edge. Gently fold the edges up and around the cherry centre. Sprinkle with some coconut sugar and bake for 15 minutes until crispy
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