Ingredients
- 70g Oat flour
- 40g Chocolate Salted Caramel whey 80
- 2 egg whites
- 90ml soya milk
- 10ml runny oil
- Pro-crunch spread to cover/dip
Method
- Preheat the oven to 160c fan
- Add all dry ingredients to a bowl and mix well.
- Add all the wet and mix well again
- Pour into mini bundt moulds and bake for 12-15 mins or until a tooth pick comes out clean.
- Let them cool before taking out and dip into melted pro crunch spread.
Macros - per bite
- Calories: 113
- Carbs: 8.2
- Fat: 3.7
- Protein: 8.8
A big thanks to Gary Riley @macrogaz for sharing this recipe