GN Protein Bundt Cakes

• 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

1. Preheat the oven to 160c fan
2. Add all dry ingredients to a bowl and mix well. 
3. Add all the wet and mix well again
4. Pour into mini bundt moulds and bake for 12-15 mins or until a tooth pick comes out clean. 
5. Let them cool before taking out and dip into melted pro crunch spread.