Fit Bakes Review

Fit Bakes kindly sent me one of their selection boxes to try. Often lower calorie cakes can taste awful so I thought I would write a review of what I thought…

Wholemeal Carrot Cakes

The cakes were very moist (I’m sorry for using that word) but almost slightly too much so. The taste was delicious which the perfect amount of cinnamon. I really enjoyed the filling.

7/10

Blueberry Cakes

I really liked the flavour but the texture was just too heavy and stodgy for me. Although I say this, it didn’t stop me from finishing the whole pack.

5/10

 

Lemon Drizzle Cakes

I saved these until last to try because lemon drizzle cake doesn’t feel me with excitement like other cake does! These cakes had a perfectly soft texture and the balance of lemon was spot on. I think these were actually one of my favourite – I’m a convert!

9/10

 

Apple and Cinnamon Cakes

Again, these cakes had a really nice texture with pieces of apple in. I would definitely buy these in future as they were delicious.

9/10

 

Sweet Potato Brownies

You can taste the sweet potato in these brownies but they have been executed very well. They are very fudgy and chocolatey – the perfect to satisfy a sweet tooth!

8/10

 

Citrus Fudge

I really enjoyed the citrus fudge as the citrus flavour wasn’t too overpowering. The texture of the fudge was smooth and easy to eat – no jaw ache here!

9/10

 

Overall, I was really impressed by the products from Fit Bakes. My favourites were the apple and cinnamon cakes and the lemon drizzle cakes. Fit Bakes are available to buy here.

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Protein Banana Bread Recipe

After my boyfriend and I shared banana bread at a restaurant one Sunday afternoon, I’ve been experimenting with a high protein recipe for banana bread. I know the recipe requires some unusual ingredients but it’s worth it, I promise! 🙂  Many protein cake recipes tend to come out awfully dry but this banana bread is moist and full of flavour.

IMG_4386

Ingredients

  • 30g Protein Pow cooking mix
  • 20g self-raising flour
  • 20g soya flour
  • 15g vanilla whey protein
  • 15g beef protein
  • 180g ripe bananas (approx. 2 small bananas)
  • 10g coconut palm sugar
  • 20g Sukrin gold (or any other low calorie sweetener)
  • 2 eggs
  • 40g butter or low fat spread
  • 1 tbp cinnamon
  • 1 tbsp baking soda

 

Method

  1. Put the oven on 180 degree celsius
  2. Grease a loaf tin with butter or low calorie spread
  3. Using a fork mush up the banana
  4. Melt the butter in the microwave for approx. 10 seconds or until runny and mix with the coconut palm sugar, Sukrin gold and banana
  5. Whisk the eggs into the mix until smooth
  6. Fold the whey protein, beef protein, Protein Pow cooking mix, soya flour, self-raising flour and baking soda into the mix
  7. Mix in the cinnamon and add as much as to your own taste
  8. Bake in the oven for approximately 25 minutes or until a skewer comes out smoothly

 

Makes 8 slices – macros per slice

  • 103 calories
  • Carbs 13.8g
  • Fat 3.6g
  • Protein 7.3g

 

Tag me in your photos if you try the recipe!

Fudgy Protein Brownie Recipe

There is nothing more disappointing than a dry arse brownie… Unfortunately, the addition of whey protein powder can result in this more often than not. I have tried this recipe with both whey protein powder and beef protein powder and I prefer the latter as it provides a fudgy texture to the brownie. While I wouldn’t use beef protein powder for everyday, it is amazing for baking and many sites sell it in sample sachets so you don’t need to fork out for a massive bag! 🙂

 

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Ingredients (for a single serving)

  • 10g ultra fine oats
  • 6g beef protein
  • 6g cacao powder
  • 10g sukrin gold
  • 1/2 tsp baking powder
  • a pinch of salt
  • a pinch of coffee granules
  • 30g fat free greek yogurt
  • 1 egg white

 

Method

  1. Preheat oven to 180 degrees Celsius
  2. Grease small loaf tin or cupcake cases
  3. Add all of the dry ingredients into a mixing bowl
  4. Whisk the yogurt and egg white into the bowl
  5. Transfer the mixture into the loaf tin
  6. Bake for approximately 12-15 minutes

 

 

Macros

  • Calories 122
  • Carbs 19.9g
  • Fat 1.8g
  • Protein 15.1g

Quick Protein Mug Cake Recipe

A super quick protein mug cake recipe for when you’re craving something sweet but don’t have lots of time to spare…

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Ingredients

 

Method

  1. Mix together the whey protein, coconut flour, oats, vitafiber and baking powder in a bowl
  2. Add in the wet ingredients – coconut oil, egg white and almond milk
  3. Add enough almond milk so the mixture is of batter consistency
  4. Grease the mug with coconut oil and transfer the mixture
  5. Microwave for 1 minute (800 w)
  6. Add lashings of peanut butter (compulsory)

Skinny Bakery Review

skinny bakery.jpg

The Skinny Bakery sent me a selection of their products to review. The products are lower in calories than the traditional bakery item and overall, I really enjoyed all of the products sent. All of the packets are sold at £2.95 and contain several little bites. I think that this is a great idea as they can be enjoyed as a small snack or the whole packet can be demolished without heavily denting your calorific intake!

 

 

Chocolate Pearls

chocolate pearls

The chocolate pearls were like small circular brownies with a gooey chocolate frosting on top. The texture cake was quite dense and fudgy – delicious. The pearls are made with yogurt and tofu which I think gave them a very slight aftertaste but it was enough to put me off.

Typical values (per 85g pack): 208 Calories, 30g Carbohydrates (14g Sugars), 6g Protein, 8g Fat. (per 100g): 245 Calories, 32g, Carbohydrates (19g Sugars), 7g Protein, 9g Fat.

Ingredients: low fat yoghurt (25%) (skimmed milk, live active yoghurt culture), sugar, wheat flour, water, egg, tofu (21%) (filtered water, soybeans, isolated soy protein, gluconolactone, calcium chloride), cocoa powder, vegetable oil, dark chocolate (sugar, cocoa mass, cocoa butter, emulsifier: soya lecithin, natural vanilla flavour), baking powder (wheat flour, sodium acid pyrophosphate, sodium bicarbonate)

The chocolate pearls are available to buy here.

 

Double Chocolate Meringue Cookies

The chocolate meringue cookies couldn’t be more true to their name. The cookies had the light texture of a meringue but they fell apart in your mouth like a cookie of high quality does. These were my favourite out of all of the Skinny Bakery items.

meringue cookiesTypical values (per 40g pack): 141 Calories, 26g Carbohydrates (24g Sugars), 4g Protein, 2g Fat (per 100g): 353 Calories, 65g Carbohydrates (61g Sugars), 10g Protein, 5g Fat.

Ingredients: egg white, icing sugar (sugar, anticaking agent: tricalcium phosphate), sugar, cocoa powder, wheat flour, organic dairy-free dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier (sunflower lecithin)), cream of tartar.

The double chocolate meringue cookies are available to buy here.

Mini Coconut Bites

The coconut bites had a soft texture and were easy to eat unlike others coconut bites I have tried previously. The coconut flavour is followed by a sweetness from the apple which I love. These coconut bites only have five ingredients which I think is amazing considering how nice they taste!

coconut bites

Typical values (per 100g serving): 212 Calories, 30g Carbohydrates (12g Sugars), 5g Protein, 7g Fat.

Ingredients: apple, wholegrain jumbo oats, prunes, organic desiccated coconut, peanut butter (Roasted peanuts whole skin on)

The mini coconut bites are available to buy here.

Chocolate Chip Cookies

The cookies were more like biscuits in my opinion. They had a nice crisp crunch to them and they would be perfect for dunking in your tea or coffee (if that’s your thing!) but I personally found them to be the least exciting product of the bunch. Don’t me wrong, the cookies were very nice but I think I preferred the other items more! I did think it was cute how the pack came with a variety of shaped cookies.

biscuits

Typical values (per 50g pack): 187 Calories, 37g Carbohydrates (18g Sugars), 4g Protein, 2g Fat (per 100g): 374 Calories, 75g Carbohydrates (36g Sugars), 8g Protein, 4g Fat.

Ingredients: wheat flour, sugar, egg, organic dairy-free dark chocolate (7%)(cocoa mass, sugar, cocoa butter, emulsifier (sunflower lecithin)), partially inverted sugar syrup, vanilla extract (Water, Ethanol, Vanilla Extract), sodium bicarbonate.

The chocolate chip cookies are available to buy here.

Sweet Potato Brownies

The sweet potato brownies were very moist and chocolatey. If you’ve made sweet potato brownies at home, then you know that you can still taste the sweet potato but it’s a taste I personally like.sweet potato

Typical values (per 85g pack): 189 Calories, 24g Carbohydrates (16g Sugars), 6g Protein, 8.5g Fat. (per 100g): 222 Calories, 28g, Carbohydrates (19g Sugars), 6g Protein, 10g Fat.

Ingredients: Sweet Potato, Egg, Chocolate (sugar, cocoa mass, cocoa butter, emulsifier: soya lecithin, natural vanilla flavour), dates (dried dates, rice flour), Almonds, Cocoa Powder, Sodium Bicarbonate.

The sweet potato brownies are available to buy here.

Healthier Carrot Cake

On the 3rd of February it was supposedly National Carrot Cake Day… I’m not sure if it was true but it seemed like a good excuse to try and make a healthier version of one of my favourite flavours of cake. Needless to say, I enjoyed this cake in front of the Great British Bake Off! 🙂 I should probably warn you that this recipe is very sweet as I have a massive sweet tooth…

Ingredients

For the cake:

 

For the icing:
  • 20g low fat cream cheese
  • 2 mini white chocolate Chocologic bars (could substitute for normal white chocolate)
  • 2g Sukrin icing sugar

 

Method

For the cake:
  1. Turn the oven onto 180 degrees (fan oven)
  2. Grease the pudding tin with coconut oil
  3. Chop the date up into small pieces and put into a bowl
  4. Boil a kettle, add the boiling water to the bowl so the water just covers the dates and leave to soak for 10-15 mins
  5. Blend the date mix in a blender
  6. Add the dry ingredients – wholemeal flour, protein powder, cinnamon, Sukrin Gold and baking powder to a bowl and mix
  7. Add the blended date mixture into the bowl and mix
  8. If the mixture is very thick, add a small amount of water
  9. Add the (melted) coconut oil and vanilla essence into the mixture
  10. Grate the carrot into the mixture and mix
  11. Add the raisins into the mixture
  12. Put in the oven for 10-15 mins and use the old knife trick to check it’s done

 

For the icing:
  1. Put the Chocologic bars in a small bowl
  2. Place in the microwave for roughly 40 seconds until melted
  3. Add the cream cheese to the melted Chocologic bars and mix until smooth
  4. Add the Sukrin icing into the mixture and mix until smooth