Recipes

Carb Killa® Pronuts

Who doesn’t love a good donut? It’s the perfect, Instagram-worthy treat, often tasting just as good as it looks. And these delicious Carb Killa® Pronuts are no different! Created by Grenade® ambassador and foodie Chloe Ashford, which tasty treat will you choose to bake – the decadent Dark Chocolate Raspberry donut or mouth-watering White Chocolate Salted Peanut?

But which Carb Killa® flavour pronuts will you choose?! Make sure you tag us in your photos over on Instagram @grenadeofficial. If this recipe has got you craving more sweet treats, head over to our blog for more delicious recipes and nutritional tips.

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Ingredients

60g Oats
35g Hydra 6® protein powder
10g Coconut flour
1 Large egg
150ml Almond milk
60g Fat free Greek yogurt
60g Pumpkin puree
25g White or dark chocolate (which will you choose?!)
12g PB2 powdered peanut butter
1 Carb Killa® bar - Dark Chocolate Raspberry or White Chocolate Salted Peanut
1 Carb Killa® Go Nuts™ bar

Method

1

First, blend the porridge oats to a fine powder. Then, in a large bowl, combine the blended oats with the other dry ingredients, except the Carb Killa® bars and the chocolate

2

Next, in a separate bowl, mix together all of the wet ingredients except the almond milk. Once mixed, slowly add in the dry ingredients

3

Once the mixture starts to firm up, add in the almond milk and mix until a ‘batter’ consistency forms

4

After this, transfer the mixture into a greased donut pan and place in the oven. Bake at 180° for around 10-15 minutes – the donuts should be firm to touch when they’re fully baked

5

Set the donuts aside to cool – don’t remove them from the pan until they are completely cool

6

While your donuts cool down, chop up the Carb Killa® bars into small chunks. You can also melt your chocolate in the microwave – be careful not to burn it! Once melted, mix in the powdered peanut butter

7

Once your donuts are cool, dip them into your melted chocolate mixture and top with the Carb Killa® chunks

Protein donuts