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Choc Honeycomb Collagen Cookie Dough Bread Recipe

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

  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 Hydrolysed Collagen Peptides, 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 Hydrolysed Collagen Peptides and cream cheese until smooth. Spread on top of the cooled bread and top with extra Crunchie or Violet Crumble pieces.

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Bulk Nutrients' HCP using pure Hydrolysed Collagen Peptides HCP provides over 20g of protein per serve
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