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. 


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)


  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 

Easy Banana Protein Pancakes

IMG_5407Some days the prospect of a bowl of plain porridge in the morning just doesn’t cut it. Oats are a great way to start the day, so I decided to incorporate them into these super simple protein pancakes. They are made with banana, but those banana haters out there please do not shy away as they are only there to create the right texture, and you don’t really get a banana flavour at all, just a nice light fluffy pancake.

It really is so super simple and you can whip these up in minutes…I do even before work.


Recipe makes 5 pancakes

  • 1 medium banana
  • 50g Oats blended to a fine texture (I use Quaker Oats and blend them)
  • 1 1/2 scoops of Vanilla Whey protein powder (I use The Protein Works Vanilla Creme)
  • 1 tsp baking powder
  • 100ml approx unsweetened almond milk
  • 1 tbsp coconut oil (for frying)


  1. Set up your pan to a high heat and add a little coconut oil (or any other light oil alternative of your choice)
  2. Personally I use a nutribullet for this recipe, whack all the ingredients in and blend. You will need to get your oats down to a fine grain so some form of blender hand held or otherwise would be needed.
  3. If you don’t have a nutribullet or similar, blend your oats down, add the protein powder, and baking powder.
  4. Mash your banana finely and add to the dry mix.
  5. Add almond milk and whisk until it forms a batter, adding a little at a time to ensure a pancake mix consistency.
  6. Pour 1/5 of the mix into your pan, when holes start to appear on the surface of the pancake its time to flip.
  7. I serve straight away with a medium banana sliced, and any other fruit I have in the house. I always drizzle with ‘The Protein Works Zero Maple Syrup’ which is basically the best thing in the world. More about those later!

MACROS: per pancake 114kcal/Fat 4.3g/Carbs 12g/Protein 7.5g 

Chocolate Coconut Protein Cupcakes

IMG_5322This yummy cupcake recipe will really satisfy that desire for something sweet, but with only 150 calories per cupcake!

Prep Time: 10mins

Cook Time: 15/20mins


Recipe makes 16 cupcakes:

  • 100g Coconut oil
  • 100g Coconut flour
  • 100ml approx. Coconut milk
  • 100g Chocolate whey protein (I use The Protein Works Diet Whey Complex in Chocolate Silk)
  • 1 medium egg
  • 100g Truvia/Stevia
  • 2tbsp Agave Nectar

Topping ingredients

  • 100g Chocolate whey protein
  • 100g Total 0% Greek Yoghurt
  • 10g Desiccated coconut


  1. Pre-heat oven to 180 degrees/gas mark 4.
  2. Soften your coconut oil in a bowl, and add the truvia/stevia, and agave nectar.
  3. Sift in Coconut flour and chocolate whey protein and combine all the ingredients together .
  4. Create a well in the middle of the bowl and whisk in the egg .
  5. Add up to 100ml of coconut milk until the batter is thick enough to leave a trail for a few seconds when dropped from the spoon.
  6. Spoon mixture into cupcake cases, and bake in the centre of a pre-heated oven for 15/20 minutes until they are spingy to the touch.
  7. Allow to cool on a baking tray, and prepare the frosting.
  8. Add the yoghurt to the chocolate whey protein a little at a time until it reaches desired consistency.
  9. Top the cooled cupcakes with a little frosting and sprinkle with desiccated coconut if desired.

MACROS: 150kcal/Fat 9g/Carbs 11.4g/Protein 11g