Choc Honeycomb Collagen Cookie Dough Bread Recipe

For the base:

• 2 scoops (50g) Collagen Protein in Choc Honeycomb
• 150g chickpea flour
• 130g plain flour
• 70g granulated sweetener
• 70g Biscoff spread
• 250ml sugar-free lemonade
• 60g Crunchie or Violet Crumble - Crushed

For the frosting:

• 30g Collagen Protein in Choc Honeycomb
• 150g light spreadable cream cheese
• 20g Crunchie or Violet Crumble - Crushed

1. Step 1: To make the base: Preheat oven to 180 degrees celcius and line a large loaf tin with baking paper
2. Step 2: Mix the Collagen Protein, flours, sweetener and Biscoff in a large bowl.
3. Step 3: Add the sugar-free lemonade (watch the fizz!) and stir until well-combined.
4. Step 4: Stir through the Crunchie or Violet Crumble pieces, then pour into tin. Bake for 20-25 minutes (you want it slightly undercooked).
5. Step 5: To make the frosting: Mix the Collagen Protein and cream cheese until smooth. Spread on top of the cooled bread and top with extra Crunchie or Violet Crumble pieces.