Granola Brownie bars

IMG_2581The lovely people from Rolla Granola were nice enough to send me some awesome flavours to try out. I absolutely love baking with this granola, it stays crunchy, and as all of the flavours are packed with intense flavours I can create some truly spectacular treats.

I fancied something chocolatey today so I started about creating a protein brownie bar. I wanted to make something just the right size so I used this fab silicone bar mould I bought on amazon. Bargain!


My recipe makes 8 perfect size brownie bars


  • 100g Awesome almond rolla granola
  • 10g Cocoa powder
  • 25g Coconut oil
  • 2 eggs
  • 1 tbsp Agave
  • 25g Chocolate whey protein
  • 80ml Unsweetened almond milk


  1. Pre-heat your oven to gas mark 4 or 180 degrees, and get your silicone bar mould out, or prepare a normal brownie tin.
  2. Pop your granola in a bowl and gently crush, you want some bigger chunks still left in there so don’t go too mad, the back of a spoon would be good enough.
  3. Add in your cocoa powder and mix thoroughly  to coat the granola.
  4. Mix in the coconut oil, followed by the agave and then the eggs.
  5. Add in the whey protein and pour in the almond milk bit by bit until the mix becomes a wetter texture.
  6. Transfer into your bar mould or brownie tin, and bake in the oven for 15 minutes. The bars should rise slightly and look like mini loafs.
  7. If you want to be naughty you could top them with melted dark chocolate!!

MACROS(per bar): 147 kcal/ 9.7g Fat/ 10.9g Carbs/7g Protein 


Simple cinnamon pro-nuts

IMG_2461I have been seriously craving krispy kreme donuts recently so I thought I would create something remotely donuty to try and satisfy my sweet tooth. At under 100kcal these little donuts are quite a treat.

You will need a mini donut pan, or donut maker for this recipe.

Makes 7 mini donuts



  • 25g Ground almonds
  • 30g BPI Vanilla swirl whey protein powder
  • 30g Coconut flour
  • 2tbsp Agave
  • 2 Medium eggs
  • 1/2 tsp Baking powder
  • 1/2 tsp cinnamon


  1. Pre-heat the oven to 160 degrees/ gas mark 3, and prepare your donut pan
  2. Combine the ground almonds, vanilla whey protein, and coconut flour.
  3. Add in the agave and combine thoroughly.
  4. Add in the eggs, baking powder and cinnamon.
  5. Use a teaspoon to spoon the mixture into the donut pan, and bake for approx 10 minutes until they just start to get golden.
  6. Serve as they are or top with chocolate or other topping.

MACROS (per donut): 93kcal/ 4g Fat/ 7g Carbs/ 7g Protein 

Low-carb Chocolate chip cookies

IMG_1834 (1)Simple perfection, I wanted to try and bake with some different protein, so I tried out USN Premium MRP Diet fuel lean whey protein in Vanilla cream flavour. It baked exceptionally well, and the vanilla flavour still came through in the cookies, so I will definitely be experimenting with their other flavours to create some interesting bakes.

I’m carb cycling currently, so I wanted something I could squeeze in on a low carb day without compromising on taste. These gooey chocolate chip cookies come in at under 5g of carbs and are extremely satisfying.

Fasntastic macros and a real gooey taste, the ‘dough’ itself unbaked also tasted fantastic, so I may try something out wih it alone. If you prefer your cookies a little sweeter, or your peanut butter of choice hasnt got a sweet taste you may want to add a little agave, taste the dough raw before deciding.

Batter makes 12 cookies



  1. Preheat your oven to 180 degrees/gas mark 5 and prepare a cookie tray by lining with baking parchment.
  2. Put your almond flour, coconut flour, and protein powder in a bowl and combine.
  3. Add in the peanut butter and cream cheese and ensure it is mized throroughly.
  4. Add in the dark chocolate chips last and mix to make an even dough.
  5. The dough will be maliable in your hands so form the dough into 12 even discs in your hands, flatten and put onto your baking tray.
  6. Bake in the oven for 15/20 minutes and enoy.

MACROS (per cookie): 134kcal/ 9g Fat/ 4.7g Carbs/ 6.6g Protein