Gluten Free Recipe: Granola Power Bar

We've been super busy cooking a storm in the kitchen finding new exciting ways to add more protein to our diet. What better way to do this than to add protein powder to some of our favourite foods?

Protein powder comes in a multitude of flavours, you just have to find the right one that suits you and your recipe. We experimented with three: chocolate, vanilla and plain. If you are going to try making one of the recipes which uses a flavoured one, we suggest you try the protein powder first, as it can take some time to get used to!

Although large quantities of protein powder can be quite expensive to buy (around £10 for 500g), it's super easy to cook with and each recipe only needs one or two 30g scoops.

So what are you waiting for? Flick through this interesting recipe collection until you find something that tickles your fancy...


Having never made doughnuts before, we think these came out really well and most importantly, were super tasty! They are a lot more thicker than usual shop bought doughnuts but still have the same fluffy and, filling texture.

We did find that the vanilla protein powder in this recipe does overpower the other flavours, so if you would prefer, you use an unflavoured protein powder here.


Ingredients (for 6 small doughnuts)

  • 1 apple
  • 1/8 of a cup of oat flour
  • 1 cup of vanilla protein powder
  • 1/2 a cup of coconut milk
  • 1 tsp of cinnamon
  • 1/8 of a cup of flaxseed
  • 1 tablespoon of dried coconut flakes
  • Maple syrup for drizzling


Preheat your oven to 160c/Gas mark 3.

Mix all ingredients together in a blender, or using a hand held mixer.

Pour the mixture into a 6-holed mini doughnut mould.

Bake for around 15-20 minutes or until they are cooked through (insert a knife into the doughnuts to check, it will come out clean if it is done).


Our baked ginger protein crunch is rich in protein and energy and is a great indulgent dessert or snack which goes hand in hand with vanilla yoghurt.

We weren’t too sure how well the crystallised ginger was going to taste here, but we were left wishing we had added more! We loaded this small batch with 2 scoops of vanilla whey protein powder to show you another interesting way to introduce more protein into your diet.



  • 2 tablespoons of unsalted butter
  • 1/4 of a cup of maple syrup
  • 1/4 of a cup of coconut milk
  • 2 scoops of vanilla protein powder
  • 1 1/2 cups of apple cinnamon protein cereal
  • 1 cup of oats
  • 1/2 cup of chopped almonds
  • 1/2 a cup of crystallised ginger
  • 1/4 of a cup of shredded coconut


Preheat oven to 160°C/Gas mark 3.

Melt the butter in a saucepan, on a low heat, adding the maple syrup, milk and protein powder. Once the ingredients have melted together leave this mixture cool.

In large bowl, add the cereal, oats, almonds and 3/4 of the ginger pieces. Then pour the cooled melted butter mixture over these dry ingredients and mix together thoroughly.

Transfer the mixture into deep baking dish and compress down to make it form a solid mould.

Sprinkle the shredded coconut and remaining ginger pieces and bake for 20 minutes.

Once cooled, spoon into a bowl and throw on some vanilla yoghurt!


Chocolate protein powder works so well in these scrumptious soft brownies!

This recipe is a great way to add protein into your diet, especially if you are not a fan of protein shakes or bars, making it the perfect (and well deserved) sweet treat after a long ride.


Ingredients (for 2 small brownie trays)

  • 185g of unsalted butter
  • 130g of dark chocolate
  • 80g of mint chocolate
  • 85g of plain flour
  • 30g of cocoa powder
  • 3 large eggs
  • 150g of golden caster sugar
  • 1 scoop of protein powder
  • 1 tablespoon of peppermint essence


Cut the butter and dark chocolate into small pieces and drop into a large bowl.

Next, bring a pan of water to boil and place the bowl of chocolate on top, so that the butter and chocolate have melted into a thick sauce. Then leave this melted mixture to cool to room temperature.

Turn the oven on to fan 180C/Gas mark 4 and sieve the flour and cocoa powder into another mixing bowl and put aside. Then chop the mint chocolate into chunks and leave aside for later.

Break 3 large eggs into another mixing bowl (sorry about all the washing up here ladies) and tip in the sugar, whisking this eggy mixture until thick and creamy, like a mousse.

Pour the cooled chocolate mixture over the eggy mousse mixture and gently fold together with a spatula. Then, add the peppermint essence.

Sieve and then gently fold the cocoa and flour mixture over this eggy mousse and, then add the remaining chocolate chunks.

Pour the finished mixture into the baking trays (we used disposable shop bought ones) and bake for 25 minutes.

When you take the trays out of the oven, if the middles of the brownies wobble it means that they haven’t cooked all the way through so bake for a little longer!


Our peanut butter frozen fudge tastes AMAZING and is a great little energy kick, perfect for snacking on at home after a long ride.

If you’re weary of using chocolate protein powder because of the flavour, don’t worry, it is not distinguishable underneath the nutty taste and is just there to add protein, not flavour!

This only made quite a small batch, so make sure to double up on the ingredients if you are wanting to make more of this healthy indulgent snack.


Ingredients (for 10 small pieces)

  • 1 oz mixed nuts (we chose peanuts and hazelnuts)
  • 1/4 of a cup of milk
  • 1 tbsp of cocoa powder (unsweetened)
  • 1/3 of a tbsp of honey
  • 1 scoop of chocolate whey protein powder
  • 1 scoop of organic peanut butter


Mix all ingredients together in a blender, transfer to a container and freeze until soft but solid.

Cut into small pieces and enjoy!


This may have to be one of TWC’s very finest recipes. If you’re bread fanatics like us, then this sweet but fiery (the rosemary adds a nice kick) bread will go down a treat.

The flavours work so well together, right through to the thick crust and the dough forms a lovely Mediterranean style colour once baked.

The protein power adds no flavour but makes this batch even more healthier and is a simple way of adding more protein into your diet.


Ingredients (for two small loafs)

  • 3 chopped and boiled sweet potatoes
  • 1 tbsp of active dry yeast
  • 1.25 cups of milk
  • 2 + 1 tbsp of butter
  • 1/3 of a cup of maple syrup
  • 2 tbsps of sugar
  • 1.5 tbsps of salt
  • 1 scoop of whey protein powder
  • 3.5 cups all purpose flour + more to dust
  • 1.5 cups of whole wheat flour
  • 2 tsps of finely chopped rosemary


Peel, boil and mash the sweet potatoes.

Microwave the milk and 2 tbsp of butter until the butter is slightly melted. Then stir in the sugar and let the mixture cool to room temperature.

Add the yeast to the milk and put it aside to activate. After about 7 minutes it should start to form a froth, with a lot of movement and yeast activity.

Mix the mashed sweet potato into the yeast mixture.

In a large mixing bowl sift together the flours and add seasoning. Add the yeast mixture and start mixing until the dough starts to form.

Flour the work surface and start to knead the dough for around 10 minutes, until it starts to feel smooth and like elastic. Mould the dough into a ball shoe and place into a bowl and cover, leaving it in a warm space to rise for an hour and half.

After this time, the dough should have doubled in size. Split the dough in half, to form both loafs.

Flour your work surface again and roll one of the dough halves into a long cylinder and stretch it to fit your baking tray. Pinch the ends and tuck them under just slightly, squeezing again.

Repeat with the other half of the dough.

Lay the two long loaves-to-be on a baking sheet lined with parchment and cover the dough with a tea towel, leaving it in a warm place for another hour.

Preheat your oven to 220 ºC /Gas mark 7 around 20 minutes before you’re bread is ready.

Bake the bread in the center of your preheated oven for 40 minutes, or until a thick crust has formed. When you tap the bottom of the bread, it will sound hollow if it is fully cooked, if not, reduce the temperature slightly and continue to cook until ready.


Spinach and chocolate don’t usually go hand in hand but surprisingly work so well together here. This one is quite a light, refreshing treat which is jam packed full of nutrients.

And if you are weary of the spinach taste, don’t worry, it adds no flavour at all!



  • 2 cups of nonfat vanilla yoghurt
  • 1 large banana
  • 2 cups of spinach
  • 1 scoop of chocolate whey protein powder


Blend together the yoghurt, banana, spinach and protein powder until smooth.

Pour the mixture into a container and freeze for 3 hours, making sure to mix every half an hour with a spoon so that the mixture doesn’t freeze over and forms the frozen yoghurt texture.



We think we’ve found the perfect post cycle cookie. Having researched online for some of the most high in energy and protein ingredients, the final list may sound quite odd, but the flavours work really well together once baked.

You will be bouncing with energy you thought you never had after eating just one of these!



  • 1/2 a cup of applesauce
  • 1/4 of a cup of honey
  • 1/3 of a cup of peanut butter
  • 1/4 of a cup of water
  • 1 egg
  • 1 tablespoon of vanilla extract
  • 1 teaspoon of cinnamon
  • 3 scoops of vanilla protein powder
  • 1/2 a teaspoon baking soda
  • 1/4 of a teaspoon salt
  • 1/2 a cup of whole wheat flour
  • 1/2 a cup of oats
  • 1/2 a cup of goji berries
  • 3 cups of high fiber cereal
  • 1/4 of a cup of ground flax seed


Preheat the oven to 190 °C/gas mark 5.

Mix all the ingredients together in a large bowl.

Bake for 20 minutes.

(seriously, that's all you gotta do)


There’s nothing more refreshing than waking up in the morning to an ice cold smoothie.

We’ve kicked things up a bit with this one and experimented with adding protein powder! You can add whichever flavoured protein powder you like, but for this one, we went with vanilla.



  • 3/4 of a cup of frozen/fresh berries
  • 1/2 of a cup of organic vanilla yogurt
  • 1 chopped banana
  • 1/2 a cup of cold fruit juice
  • 1 scoop of vanilla whey protein powder


Place all the ingredients into a food processor or mix together using a hand blender until thick and smooth.

Top with fresh or frozen berries.

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