We use Solgar Whey to go protein because it has no added sugar, is highly bio-available and isn’t full of fillers like other protein powders.

We also added an extra 40g of fat, we used butter but you can increase the coconut oil if you prefer, this made the mixture a better consistency, it was a little dry originally, and we also considered substituting the agave with rice malt syrup as it doesn’t raise blood sugar.

For the cooking time, between 12 & 20 minutes works depending on the oven, we used a very fast fan oven at 190 degrees so 12 minutes was enough.

Thank you to Solgar UK for the original recipe.