Choc Honeycomb Collagen Cookie Dough Bread Recipe

Name: Choc Honeycomb Collagen Cookie Dough Bread Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 slices
Ingredients: 2 scoops (50g) Bulk Nutrients Hydrolysed Collagen Peptides 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; 30g Bulk Nutrients Hydrolysed Collagen Peptides in Choc Honeycomb; 150g light spreadable cream cheese; 20g Crunchie or Violet Crumble - Crushed

High protein Choc Honeycomb Collagen Cookie Dough bread recipe from Bulk Nutrients

Makes: 8 slicesCalories: 270.1Difficulty Level: EasyPreparation time: 15 minutesCook time: 25 minutesTotal time: 40 minutes

Ingredients

For the base:

2 scoops (50g) Bulk Nutrients Hydrolysed Collagen Peptides 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 Bulk Nutrients Hydrolysed Collagen Peptides in Choc Honeycomb
150g light spreadable cream cheese
20g Crunchie or Violet Crumble - Crushed

Instructions

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