Simply Scrumptious

Just six simple ingredients to make Healthy Carrot Cake Buns! Ingredients   1 bag of carrots  2 cups of self- raising flour  1 tsp of baking powder 1/2 tsp mixed spice  1/2 tsp cinnamon 1 egg  Handful of sultanas (optional) Method  Pre heat oven to 180c Grease muffin tray using Fry-light 1. Peel, chop, and cook the carrots, then place in a food processor to make a carrot puree, you can use a hand blender if you don't have a processor,  you need to have enough carrot puree to measure 2 cupfuls.   2. Leave carrot puree to cool 3. Sieve the flour, baking powder and spices into a mixing bowl 4. Mix in the sultanas to the dry ingredients if using 5. Carefully add the carrot puree and the egg to the dry ingredients and mix well until all is combined ( I whisk my egg up separately before adding, which I find works better) 6. Spoon into muffin tray and place in the oven on the middle shelf 7. Bake for approx 20...

 

INGREDIENTS  18 dried dates (approx) 2-3 tbsp boiling water 1 cup of porridge oats WHAT YOU WILL NEED 1 sheet of parchment paper Rolling pin Food processor METHOD Slice dates in half, place in a small bowl and add the boiling water, leave for approx 15-20 minutes to soak Preheat oven 170 fan/190c Put porridge oats in a food processor, then add the dates along with the water they were soaking in, and blend until you get a stick consistency, if mixture is too dry just add a little water. Turn out the mixture onto one half of the parchment paper, carefully gather all the mixture up and then fold over the half of the paper to cover the mixture, this will stop the mixture sticking to the rolling pin in the next stage. With the rolling pin, roll out your mixture to about 5mm thick and cut into slices, place carefully onto a lined baking tray, and repeat. Place in oven on middle shelf and bake for approx 15/20 minutes After removing from the oven leave to c...

INGREDIENTS 4oz very soft butter, plus a little more for the tray 4oz castor sugar 4oz  self-raising flour 1 tsp baking powder 2 large eggs 2 level tsp instant coffee, dissolved on 1/2 tbsp boiling water 9 walnut halves to decorate (OPTIONAL) FOR THE COFFEE ICING 3oz soft butter 6oz icing sugar 2 level tsp instant coffee, dissolved in 1/2 tbsp of boiling water METHOD Preheat oven to 180C / 160 FAN Butter and line your tray Measure all the cake ingredients, except for the coffee, into a large mixing bowl and beat together until smooth. Stir in the dissolved coffee until thoroughly mixed. Pour mixture into your prepared tray Bake in oven on middle shelf for approx 25-30 minutes, until golden brown To make the icing, mix the butter and icing sugar together until smooth. Carefully beat in the dissolved coffee. Once cake has cooled, ice the top.

                                                                                                                                                              Ingredients  3/4 cup sultanas 1/2 cup of mixed chocolate chips 1 cup of boiling water 2 cups of self-raising flour 1 tsp of baking powder (optional) METHOD Preheat oven to 160 fan / 180c electric 1. Soak sultanas in a mixing bowl with the hot water for approx 20-30 minutes, if possible over night is even better. 2. Sieve the flour & baking powder into the mixture along with chocolate chips and mix well until ...

Ingredients 45g self-raising wholemeal flour 10g butter ( I used Light Olive spread) 1/4 tsp baking powder Marmite 2 tbsp grated cheese ( I used Eatlean Protein cheese, which is a high protein, low fat, low calorie cheese) 1 tbsp milk (approx) Method Pre-heat oven 200c  Rub the butter into the flour & baking powder until you have what looks like bread crumbs Add the grated cheese, leaving a little aside for the topping Add the milk and mix with hands until all is combines to form a ball Flour a work surface and shape mixture to your desired scone size Spread some Marmite on top of the scone and with the remaining cheese sprinkle on top of the Marmite and press down gently Bake in the oven on middle shelf for approx 15-20 minutes

A lovely moist fruity mixed spice cake, perfect with a freshly brewed cup of tea INGREDIENTS 1 cup of sultanas 1 cup of boiling water 2 cups of self-raising flour 1tsp baking powder (optional) 1tsp cinnamon 1tsp mixed spice  The size cake you make depends on the size mug/cup you use (the bigger the mug the bigger the cake) METHOD Pre-heat oven to 160 fan / 180 electric  Place the sultanas in a mixing bowl, adding the boiling water. Leave to soak for a good 20-30 minutes the longer the better, if you can over night will give you much juicier fruit in the cake. Sieve the dry ingredients into the soaked sultanas and mix well, if the mixture seems to dry add a little more water, a little at a time until you get a dough like consistency  Scoop mixture into a lined loaf tin/or a baking tray, Place in oven on the middle shelf and bake for 40-45 minutes,  To check if cake is cooked using a cocktail stick or skewer ...

INGREDIENTS  18 dried apricots cut in half 2 tbsp hot water 1 cup of oats METHOD  Oven temperature 200c Soak apricots in the hot water for approx 15/20 minutes Pulse apricots until broken down (not puree) Add oats and blend until all combined Tip the mixture onto a sheet of grease proof paper fold over half the paper and roll the mixture until about 5mm thick and cut into rectangles or squares (mixture is sticky so it's handy to use a pallet knife to transfer to a lined baking tray) Bake in oven middle shelf for approx for 15/20 minutes turning half way through

These homemade Mini Cheddars contain no additives and are free from artificial colours or flavours. INGREDIENTS  100g of Eatlean Protein Cheese, grated (or any cheese of your choice) 50g of salted butter ( I used low-fat olive spread) 100g of plain flour 1/4 tsp of salt METHOD  Preheat oven to 180c Mix all the ingredients in a food processor Knead together lightly and roll out the dough onto a lightly floured surface, about 3mm thick. Using a small cutter, cut out the cheddars, gather rest of the dough up and repeat. Place the cheddars on a silicon mat or grease proof paper. Bake in the oven for approx 15 minutes Leave to cool 

INGREDIENTS  1 cup of oats 1 tsp baking powder 1 tsp ground ginger 3 tbsp fat free natural yogurt 1 egg 6-8 dried dates cut into small chunks Baking dish approx 10cm by 16cm METHOD Pre-heat oven 180 degrees In a mixing bowl, combine all the ingredients and mix well Now spray your baking dish with frylight or which ever is your preferred method for greasing your dish Pour in your oaty mixture and flatten down carefully Bake in the oven on middle shelf for 30/40 minutes until golden with cracking on the top 

What can be easier than baking with only 2 ingredients?  100% healthy 100% tasty INGREDIENTS 1 can of mixed fruit in natural juice Self- raising flour 1 mug  METHOD Pre heat oven 180c  grease a muffin tin/tins using fry-light spray 1. drain the juice from the can into the mug and top up with water, tip liquid into mixing bowl 2. fill mug with fruit and tip into mixing bowl (any left over fruit, you can eat) 3. measure out using the same mug two mug fulls of self raising flour and sieve into mixing bowl  4. mix well until combined  5. spoon mixture into muffin tin and place in oven on middle shelf 6. bake until golden brown or until an inserted cocktail stick comes out clean 7. Leave to cool 8. enjoy with a freshly brewed coffee or tea

If you love cheese you will love these Halloumi Fries. Made with just 3 ingredients and ready in about 20 minutes. Ingredients  Block of Hulloumi 2 tbsp plain flour 1 tbsp of Paprika  Method  Pre heat oven 180c Cut Hulloumi into chunky fries using a shark knife, you should get about 12-14 fries. Put the flour and paprika into dish and roll each of the fries in it to coat them  Place the fries on a non stick baking, lined tray or silicon mat Place in the oven on middle shelf for approx 15 minutes When they are nicely golden, place on a plate and enjoy!

These homemade Marmite Mini Cheddars contain no additives and are free from artificial colours or flavours. INGREDIENTS  100g of Eatlean Protein Cheese, grated (or any cheese of your choice) 50g of salted butter ( I used low-fat olive spread) 100g of plain flour 1/4 tsp of salt TBSP Marmite (approx, depending how strong you like it) METHOD  Preheat oven to 180c Mix all the ingredients in a food processor Knead together lightly and roll out the dough onto a lightly floured surface, about 3mm thick. Using a small cutter, cut out the cheddars, gather rest of the dough up and repeat. Place the cheddars on a silicon mat or grease proof paper. Using a fork prod some holes into the cheddars Bake in the oven for approx 15 minutes Leave to cool 

These muffins are so easy to make and take no time at all. If you prefer a sweeter taste you add add some honey to the hot water, which is a natural sweetener. INGREDIENTS  1 mug of boiling water 2 mugs of self-raising flour 2 tsp of ground ginger Crystallised fiery ginger (amount is optional) Tbsp honey (optional) YOU CAN USE ANY SIZE MUG BUT YOU MUST USE THE SAME ONE FOR BOTH THE LIQUID & FLOUR, THE BIGGER THE MUG THE MORE MUFFINS YOU MAKE METHOD Pre heat oven to 180c  Using frylight spray a muffin tin ready (you may need more than one depending on size of mug) In a mixing bowl add the hot water and ground ginger and honey if using, stir and leave to cool. When ginger water is cool, sieve the flour in and also the ginger pieces and mix well to all is combined Transfer mixture into muffin tin and bake for approx 15-20 minutes or until golden brown and a toothpick comes out clean Leave to cool and enjoy with a c...