Iced Vovo Cookie Dough Bread
Makes: Serves 8Calories: 313Difficulty Level: ModeratePreparation time: 20 minutesCook time: 20 minutesTotal time: 40 minutes
Ingredients
Base
- 50g Bulk Nutrients Vanilla WPC
- 150g chickpea flour
- 130g plain flour
- 70g stevia baking blend
- 70g biscoff spread
- 250g frozen pitted cherries, thawed - set aside 8 cherries out of this for the top of each piece
- 250ml diet lemonade/soda water/sparkling mineral water
Frosting
- 150g light cream cheese
- 30g desiccated coconut
- coconut essence to taste (use vanilla essence if you can’t find coconut)
Decoration
- 10g desiccated coconut to top
- 50g scotch finger biscuits broken into chunks to top
Instructions
- Step 1: Preheat oven to 180C.
- Step 2: Mix the cookie dough bread ingredients in a large bowl until well-combined (add the sparkling/soda/lemonade last to see it all fizz!)
- Step 3: Pour into a large loaf tin lined with baking paper and bake for 20-25mins (should be slightly undercooked).
- Step 4: While it’s cooking, mix the frosting ingredients in a small bowl until thick and creamy.
- Step 5: Spread frosting on top of cooled cookie dough bread and top with remaining coconut, broken Scotch Fingers and a cherry on top of each of your 8 pieces.
Nutrition
| ICED VOVO COOKIE DOUGH BREAD NUTRITION PANEL | |
|---|---|
| Average Quantity Per Serving | |
| Energy (kJ) | 1,309 |
| Protein (g) | 14 |
| Fat (g) | 12.4 |
| Carbohydrates (g) | 36.4 |
Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!
If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.
More about Caroline Fitzgerald
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