Simply Scrumptious

Sugar Free Stem Ginger Oat Cookies Ingredients 75g self raising flour 75g porridge oats 75g butter 1 tbsp honey 1 tbsp milk Chopped stem ginger or crystallised (approx 2 heaped tbsp) Method Pre heat oven to 180 C / Gas 4 Line a baking tray with parchment Sift flour into a bowl  Mix in rolled oats and ginger Melt butter, honey and milk in a saucepan until hea ted through Add the premixed dry ingredients Mix until well combined Spoon onto a baking tray and shape into rounds Bake in preheated oven for approx 10 - 15 minutes or until golden brown Leave to cool for 5 minutes before removing from tray

Breakfast in a Jar for 1 Ingredients 2 TBSP oats 1 TBSP mixed seeds 1 TBSP honey 4 dried apricots  100g low-fat greek yogurt 8 Juicy grapes halved or fruit of your choice Method Start by chopping apricots and putting to one side Melt a little butter in a frying pan, add the oats & seeds, stir well, then add the seed and gently brown, careful not to burn Add the honey to the frying pan, stir until all mixed together, then add apricots. Once all mixed together tip onto a cold plate and place to one side Add fruit of your choice to bottom of jar, followed big big spoonful of greek yogurt Finish of by topping with your oat and apricot mix Refrigerate until ready to eat

2 Ingredient Scones with White Chocolate & Cranberries   Ingredients   300g self-raising flour 250g low-fat natural yogurt Handful of white chocolate chips Handful of cranberry's  Method put all the dry ingredients into a mixing bowl Stir in the low-fat natural yogurt until it all come together Tip the dough out onto a lightly floured work surface and kneed gently a few times until smooth Pat into a round then roll out with a lightly floured rolling pin to a thickness of abour 2cm.  Using a cutter (size of your choice) stamp out your scones Transfer to a baking tray lined with baking paper Bake in oven for approx 18 minutes or until golden brown and springy to touch Transfer to a wire rack to cool slightly, serve warm as they are, or split and spread with butter. OVEN - gas 6, 200 Celsius, fan 180 Celsius

Luxury Muesli Nova Scotia Oatcakes INGREDIENTS 2 cups of porridge oats or (1 cup luxury muesli & 1 cup of oats - optional) 1 cup of flour 1/2 cup pf vegetable oil or butter (melted) 1/4 tsp baking soda 1/4 cup of boiling water 1/2 cup of brown sugar (half the sugar if using muesli) INSTRUCTIONS Preheat oven to 400 degrees and line a baking tray with parchment paper Dissolve baking soda in boiling water (add a ittle more water if needed) Combine dry ingredients with butter, then add dissolved baking soda Mould into a dough ball, then press it out onto a baking sheet. You can roll your dough out as thick or thin as you like, but about 1/4 inch thick is ideal Cover and chill for approx 10-15 minutes to firm up. Remove from fridge and score down the middle and across to make approx 8-10 squares Bake for about 10-15 minutes or until golden brown. They should be crisp and crunchy not chewy Separate the biscuits along the score line

Ingredients 1 cup sultanas 2 TBSP of natural crunchy peanut butter 2-3 TBSP desiccated coconut  4 weetabix 2 TBSP cocoa powder 2 TBSP honey  Little water if needed to make more runny Method Put all the ingredients in a blender and blend until smooth like fudge Roll onto extra coconut (optional) Line a tray with baking paper Press the mix into the tray and top with some melted chocolate (optional) Leave to set in the fridge As you can see in the photo, I've cut mine into bite-size pieces, but you can cut into slices, whichever you prefer

Gluten-free Chocolate  Banana Bars INGREDIENTS 2 ripe bananas 1 large egg 50g cocoa powder - I used cadburys hot chocolate 20g chocolate buttons - I used galaxy chocolate METHOD Preheat the oven to 200c/Fan180c/Gas 6 Grease a 20cm x 20cm cake tin and line with greaseproof paper Mash the bananas in a bowl until smooth, then whisk in the egg Gradually add the cocoa powder and mix until smooth, then stir in the chocolate Pour the mixture into the tin and even out the top Bake for 15 minutes, allow to cool in the tin, then remove and cut into 8 bars approx 74 calories per slice (using original recipe)