White choc raspberry slice

IMG_9854I have been experimenting a lot with Rolla Granola and using it, with all its healthy benefits, to create interesting tasty clean treats. The latest in the collection is a little naughty with white chocolate chips added but hey life’s all about a little balance.

Makes 8 slices

Ingredients:

Method:

  1. Firstly blend up your 70g of rolla granola, or crush the life out of it with a rolling pin.
  2. Prepare a tin by lining with foil, it will need to be refrigerated.
  3. Add the Ground almonds, crushed rolla granola and whey protein powder to a bowl and combine.
  4. Add the peanut butter and melted coconut oil and mix thoroughly, it should create a thick quite stiff mixture.
  5. Finally add the big chunks of granola, the white chocolate chips and the frozen raspberries.
  6. Transfer into the prepared dish and leave in the fridge to cool for minimum 2 hours before cutting into 8 slices…and then eating all 8!

MACROS (per slice): 180kcal/ 13g Fat/ 6.3g Carbs/3.2g NET Carbs/8g Protein 

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Coconut Millionaires shortbread

IMG_3223I had been dying to get my hands on Pip and Nut‘s coconut almond butter for ages. I am in love with their almond butter and really wanted to try out a recipe using one of their flavoured nut butters. Thankfully Holland & Barrett have also now started stocking the flavours so I raced down there to grab a jar. My boyfriend told me he wanted me to make something with a bit of crunch to it as I haven’t in a while (fair comment). The obvious place to start was to try a variation on my Protein Millionaires Shortbread. So here it is,  in all its delicious glory.


My recipe makes 6, but I do have a very small tin I could bake them in, if you don’t have such a small tin maybe double the recipe up and make 12.

Ingredients

For the shortbread

  • 10g Gluten free oats (normal oats would be fine too)
  • 10g Pea protein powder
  • 15g Coconut flour
  • 1tbsp Coconut sugar
  • 40g Ground almonds
  • 45g Pip & Nut Coconut almond butter
  • 25g Agave nectar
  • 1 tbsp Coconut oil

For the caramel

  • 1/2 tbsp Almond butter
  • 1 tbsp Vanilla whey protein (I use The Protein works vanilla creme)
  • 1 tbsp Chocolate whey protein (I use The Protein works Chocolate silk)
  • 2 tbsp The Protein Works zero syrups maple syrup

For the chocolate topping

  • 25g Dark chocolate
  • 1/2 tbsp coconut oil
  • 2 tsp Chocolate whey protein (I use The Protein works chocolate silk)
  • Desiccated coconut to top

Method 

  1. Preheat the oven to 180 degrees/gas mark 4 and line a small dish with baking paper.
  2. Start by using a blender to grind down your oats to a fine flour, and mix all of the shortbread ingredients together in a bowl. If it will not combine you can add a drop or two of water but you want it to be a very crumbly dough that just about forms a ball.
  3. Press the dough into the bottom of your square tin, ensuring it is pushed right into the edges and is as even as possible.
  4. Prick the shortbread gently all over with a fork.
  5. Bake in the oven for approx. 10 minutes and remove as it starts to brown.
  6. Leave the shortbread to cool for at least 30 minutes in the tin, it will continue to harden out of the oven so this time is very important.
  7. Once cooled make up your caramel by mixing all the caramel ingredients together. Create a thick caramel texture and the spread evenly onto the biscuit.
  8. Melt the dark chocolate together with the coconut oil in the microwave checking and stirring it every ten seconds to ensure it does not burn.
  9. Add the protein powder to the chocolate mixture, and spread carefully on top of the caramel.
  10. Allow to chill for minimum 1 hour before slicing into 6 slices and enjoying!

MACROS (per slice): 190kcal/ 14g Fat/ 10g Carbs/ 7.5g Net Carbs/ 7g Protein 

Protein Millionaires Shortbread

IMG_5543This recipe is something I have been trying to crack for WEEKS now! Millionaires shortbread is my boyfriends absolute favourite, and until I perfected it I would not be able to live it down!

Firstly I tried creating something and the biscuit base was too spongy, then I spent time perfecting the biscuit, and now finally I have something I am utterly delighted with.

This truly tastes as good as the real thing, and for less than half the calories. Please try out the recipe and let me know how you get on. I am going to try and develop it further and bring the protein level up and fat content down, but I don’t want to compromise on taste, so it’s all a work in progress.

Prep time: 30 mins

Cook Time 8 minutes

Allow 30 minutes cooling time for the shortbread base, and minimum 1 hour chilling time before cutting. 


Ingredients

For the shortbread

  • 20g Gluten free oats (normal oats would be fine too)
  • 20g Pea protein powder
  • 35g Coconut flour
  • 2 tbsp Coconut sugar
  • 2 tbsp Madagascan vanilla
  • 80g Ground almonds
  • 90g Almond butter
  • 3 tbsp Agave nectar
  • 1 tbsp Coconut oil

For the caramel

  • 1 tbsp Almond butter
  • 1/2 scoop Vanilla whey protein (I use The Protein works vanilla creme)
  • 1/2 scoop Chocolate whey protein (I use The Protein works Chocolate silk)
  • 2 tbsp The Protein Works zero syrups maple syrup
  • water

For the chocolate topping

  • 50g Dark chocolate
  • 1 tbsp coconut oil
  • 1 tbsp The Protein Works zero syrup maple syrup/ Waldens farm chocolate sauce
  • 1tbsp Chocolate whey protein (I use The Protein works chocolate silk)

Method

  1. Preheat the oven to 180 degrees/gas mark 4 and line an 8″x 8″ square tin with baking parchment.
  2. Start by using a blender to grind down your oats to a fine flour, and mix all of the shortbread ingredients together in a bowl. If it will not combine you can add a drop or two of water but you want it to be a very crumbly dough that just about forms a ball.
  3. Press the dough into the bottom of your square tin, ensuring it is pushed right into the edges and is as even as possible.
  4. Prick the shortbread gently all over with a fork.
  5. Bake in the oven for 8/10 minutes and remove as it starts to brown.
  6. Leave the shortbread to cool for at least 30 minutes in the tin, it will continue to harden out of the oven so this time is very important.
  7. Once cooled make up your caramel by mixing all the caramel ingredients together. adding the water last approx a tbsp at a time. Create a thick caramel texture and the spread evenly onto the biscuit.
  8. Melt the dark chocolate together with the coconut oil in the microwave checking and stirring it every ten seconds to ensure it does not burn.
  9. Add the protein powder and syrup to the chocolate mixture, and spread carefully on top of the caramel.
  10. Allow to chill for minimum 1 hour before slicing into 12 slices and crying tears of joy as you tuck in.

MACROS: 173kcal/Fat 11.6g/Carbs 10.2g/Protein 7.3g

Macros of Costa coffee’s Millionaire shortbread: 404kcal/Fat 26.3g/Carbs 38g/Protein 3.3g