Banana and Cinnamon Protein Frozen Ice Cream


Frozen Protein Ice cream with the flavours of banana and cinnamon.  This is a low fat, protein packed delight!  So simple to make.

Macros per 100g:

Calories 98g, Fat 0.7g, Carbs 6g, Fiber 0.1g and Protein 16.2g


  • 5 Scoops Cellucor Cinnamon Swirl Protein Powder
  • 500ml Water
  • 500g 0% Fat Total Greek Yoghurt
  • 135g Banana (about 3 medium size bananas)

You will need:

  • Blender
  • Scales
  • Ice Cream Maker
  • 1.5 Litre Plus Tub With Lid
  • Freezer
  • Measure out 500ml of water into your blender

    Add your protein powder and blitz

  • Add you total greek yoghurt and blitz

  • Add banana and blitz

  • Pop into your ice cream maker and churn

  • Transfer to your container and pop in freezer

  • Enjoy

Maccapt Granola (GF) (DF)


This granola is a gluten and dairy free yum.

It is Maple Syrup, Pecan and Cinnamon flavoured crunchy lushness.

I love granola and after being asked on Instagram to come up with a gluten free one this is what I created.

My favourite way to have this is 50g Granola, 250g 0% Fat Total Greek Yoghurt and 50g Sliced Banana

This is really easy to make preparation time 10 minutes ­čÖé Plus oven baking

This makes 26 servings and keeps well in an airtight container

Macros per 50g Serving is:

Calories 242, Fat 12.9g, Carbs 26.3g, Fiber 3.6g and Protein 5.3g


  • 600g Gluten Free Oats
  • 100g Sunflower Seeds
  • 200g Pecans
  • 1 Tsp Sea Salt
  • 300g Maple Syrup
  • 100g Coconut Oil
  • 50g Dark Muscavado Sugar
  • 3 Tsp Cinnamon
  • 2 Tsp Vanilla Extract

You Will Need:

  • Preheated Oven 140C Conventional 130C Fan
  • Large Mixing Bowl
  • Scales / Measuring Spoons
  • Medium Saucepan
  • Spatula
  • 2 Large Greaseproof Paper Lined Baking Trays
  • Metal Fish Slice
  • 2 Cooling Racks
  • Put your oats, sunflower seeds, salt and broken up pecans into a large mixing bowl

  • Mix until well combined

  • Over a medium heat add your coconut oil, maple syrup and dark muscavado sugar

    Mix and heat until well combined

  • Add cinnamon and vanilla extract to the mix and mix until well combined

  • Add the mix from your saucepan to your large mixing bowl

  • Mix until your granola mix is evenly coated

  • Add the mixture to your two baking trays and pop in oven to bake for 1 hour

    Then take trays out mix the granola mix up with fish slice and pop back in oven to bake for 35 – 40 minutes until golden brown

  • Once golden remove from oven and baking trays onto cooling rack (keep the mix on the greaseproof paper)

  • Cool for 5 minutes

    Scrunch the mix up  to ensure its in nice little pieces with your fingers

    Leave to cool to room temperature

  • Once cooled place in airtight container and enjoy.

    It should last 4 – 6 weeks