Bollycao is a soft bread-like bun, filled with chocolate cream and is traditional to Spain – produced by Bimbo. However due to our close proximity to Spain it’s a treat most of us (Gibraltarians) grew up with and loved! We made this ‘fit’ version so you can enjoy it too.
Bollycao is a soft bread-like bun, filled with chocolate cream and is traditional to Spain - produced by Bimbo. However due to our close proximity to Spain it's a treat most of us (Gibraltarians) grew up with and loved! We made this 'fit' version so you can enjoy it too.
Yields6 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients:
65ggluten-free ground oats or oat flour(or use normal oats if you don't need recipe to be gluten-free)
1scoop vanilla whey protein
2tbspxylitol(or granulated sweetener of choice)
100gnon-fat greek yoghurt
1egg white
1tspvanilla extract
¼tspbaking powder
¼tspbaking soda
spread of choice for the filling
Equipment:
any silicone mold of preference, I tried the same recipe in a dome mold, ice-cream mold (pictured) and muffin mold - and they all worked.
Method:
1
Preheat oven to 180 Degrees C.
2
In no specific order, chuck all the ingredients into a bowl and mix until well combined.
3
Grab your desired silicone mold of choice and using a small spoon, place a bit of mix in each fill and spread upwards against the sides. Place a teaspoon-full of chosen spread in the centre of each and cover with more mix, making sure all the spread is covered.
4
Bake for approximately 10mins (until the sides have started to brown).
5
Eat immediately while scalding your mouth OR leave to cool and enjoy like a normal person. Upto you. Yields approximately 6 pcs (depending on size of mold you use).
6
Optional: Sprinkle with stevia icing sugar.
Notes
We used a sugar-free nutella spread for this recipe but feel free to use whatever you prefer, however if you choose to use a natural nut butter it will be a lot drier and would recommend you sweeten it with some honey/ agave.
Hope you enjoy ❤️
Don’t forget to tag us if you try any of these recipes, you can find us on social media @themusclebakery 🙂
65ggluten-free ground oats or oat flour(or use normal oats if you don't need recipe to be gluten-free)
1scoop vanilla whey protein
2tbspxylitol(or granulated sweetener of choice)
100gnon-fat greek yoghurt
1egg white
1tspvanilla extract
¼tspbaking powder
¼tspbaking soda
spread of choice for the filling
Equipment:
any silicone mold of preference, I tried the same recipe in a dome mold, ice-cream mold (pictured) and muffin mold - and they all worked.
Directions
Method:
1
Preheat oven to 180 Degrees C.
2
In no specific order, chuck all the ingredients into a bowl and mix until well combined.
3
Grab your desired silicone mold of choice and using a small spoon, place a bit of mix in each fill and spread upwards against the sides. Place a teaspoon-full of chosen spread in the centre of each and cover with more mix, making sure all the spread is covered.
4
Bake for approximately 10mins (until the sides have started to brown).
5
Eat immediately while scalding your mouth OR leave to cool and enjoy like a normal person. Upto you. Yields approximately 6 pcs (depending on size of mold you use).
6
Optional: Sprinkle with stevia icing sugar.
Notes
We used a sugar-free nutella spread for this recipe but feel free to use whatever you prefer, however if you choose to use a natural nut butter it will be a lot drier and would recommend you sweeten it with some honey/ agave.
Hope you enjoy ❤️
Don’t forget to tag us if you try any of these recipes, you can find us on social media @themusclebakery 🙂
