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.
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.
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!
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.
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!
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!
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.
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.
- 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
- Put the oven on 180 degree celsius
- Grease a loaf tin with butter or low calorie spread
- Using a fork mush up the banana
- Melt the butter in the microwave for approx. 10 seconds or until runny and mix with the coconut palm sugar, Sukrin gold and banana
- Whisk the eggs into the mix until smooth
- Fold the whey protein, beef protein, Protein Pow cooking mix, soya flour, self-raising flour and baking soda into the mix
- Mix in the cinnamon and add as much as to your own taste
- 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!
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! 🙂
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
- Preheat oven to 180 degrees Celsius
- Grease small loaf tin or cupcake cases
- Add all of the dry ingredients into a mixing bowl
- Whisk the yogurt and egg white into the bowl
- Transfer the mixture into the loaf tin
- Bake for approximately 12-15 minutes
- Calories 122
- Carbs 19.9g
- Fat 1.8g
- Protein 15.1g
Now that it’s nearly Christmas, salted caramel flavoured products are everywhere. Here is a recipe for healthier peanut butter salted caramel brownies which also will help you to your daily protein and fibre goals.
Filling – peanut butter ‘salted caramel’
- 15g peanut butter
- 7g date nectar (Beloved)
- approx. 2 drops of salted caramel essence
- In a bowl, mix together the beef protein, whey protein, coconut flour, oat flour, sugar substitute, VitaFiber, psyllium husks, baking powder and cinnamon
- Add approx. 50ml of water and the coconut oil to the mixture and whisk
- Add in the egg and continue to whisk
- Mix in the peanut butter and salted caramel essence
- If the mixture is too stiff to whisk, add more water
- Transfer the mixture to a greased tin and bake at 180 degrees Celsius for 12-15 minutes
- While the brownies are in the oven, mix together the peanut butter, date nectar and salted caramel essence in a bowl with a few drops of water until smooth
- Once the brownies have cooled, slice into six and then slice each one again horizontally
- Sandwich the brownies together using the filling and enjoy!