Simply Scrumptious

INGREDIENTS 1 mug of boiling water 3/4 mug sultana's 150g finely grated carrot 1tsp mixed spice 1tsp ground cinnamon 1tsp baking powder 2 mugs self-raising flour METHOD Preheat oven 180 fan Grease & line a loaf tin In a mixing bowl place the sultana's and boiling water, leave to soak until water has cooled Once cooled, stir in the carrot, then sieve in the flour, baking powder, mixed spice & cinnamon. Mix well until all the ingredients are combined. If you find the mixture to dry just add a little more water.  Scoop into your loaf tin and place in the oven on the middle shelf and bake for approx 30 minutes, or until cooked. (if loaf is starting to brown but is not cooked through, cover loosely with some silver foil) When cooked carefully remove from tin and place on a cooling rack NOTES This loaf freezes well, if you decide to freeze I'd recommend slicing the loaf first, that way you can take out a slice as and

This is sure to become a favourite treat without the guilt of a normal slice of cake. Its packed full flavour, has a scrumptious malty taste and the sweetness comes from the tasty dates. PREP TIME - 8 minutes COOK TIME - 45 minutes TOTAL TIME - 53 minutes INGREDIENTS 4 weetabix, crushed 1 cup of dried dates, chopped 1/4 cup chopped walnuts 1 tsp bicarbonate of soda 1 cup of boiling water 1 cup of wholemeal self-raising flour 2 eggs METHOD 1. Preheat oven to 180c and grease either a loaf tin or a square tin (approx  18 x 18 cm) 2. In a large bowl, place the weetabix, dates and bicarbonate of soda. Pour in the boiling water, stir well and let sit until mixture is relatively cool. 3. Add in the flour and eggs beating well until all the mixture is combined. 4. Pour into your tin and bake on middle shelf 40-50 minutes or until cooked through.

INGREDIENTS 1 mug of sultana's 1 mug of boiling water 2 mugs of self-raising flour 1tsp baking powder METHOD Preheat oven 180 fan Grease & line a loaf tin In a mixing bowl place the sultanas and boiling water, leave to soak until water has cooled Once cooled, sieve in the flour and baking powder, mix well until all is combined and looks like a big sticky dough ball Scoop into your loaf tin and place in the oven on the middle shelf and bake for approx 30 minutes, or until cooked. (if loaf is starting to brown but is not cooked cover loosely with some silver foil) Once cooked carefully remove from tin and place on a cooling rack NOTES Fruit Loaf freezes well, but if your going to freeze I'd recommend slicing the loaf first then freezing, that way you can take out one slice as when you want 

INGREDIENTS 150g finely grated fresh carrot 1 cup of wholemeal self-raising flour  1 cup of self-raising flour 3/4 cup of sultanas 1 egg 1 tsp baking powder 1 tsp good orange essence  1 cup of boiling water NOTE - which ever you use mug or cup you use, you must that one for all measurements. The bigger the cup/mug more muffins you make. METHOD Preheat oven to 180c Grease a muffin tray using fry-light 1. Soak the sultanas in a mixing bowl with the boiling water and orange essence until the water is cooled 2. Mix the carrots into the soaked sultanas and orange water 3. Sieve the flour and baking powder into the mixture, also add the egg 4. Mix well until all the mixture is combined 5. Spoon mixture into your prepared muffin tray and place in the oven on the middle shelf 6. Bake for approx 30 minutes until golden brown. To make sure your muffins are cooked through, insert a skewer or cocktail stick into centre of a muffin and

Ingredients  1 cup of boiling water 1 cup of chopped dried apricots 1 cup of self-raising wholemeal flour 1 cup of self-raising white flour 1 tsp of baking powder  Method 1.Preheat oven 180c  2. Put chopped apricots in mixing bowl and add the boiling water, leave to soak until water is cold 3. Sieve both the flours and baking powder into the wet mixture and stir until all is combined, if you should find your mixture is to dry just add a little more water 4. Pour mixture into your muffin tin and place in oven on middle shelf for approx 20-25 minutes or until muffins are cooked

Quick easy cake to make. Delicious straight from the oven with a freshly brewed coffee or tea. INGREDIENTS 50g butter (I used low fat olive spread) 4 weetabix crushed 1 cup of dates chopped 1 tsp bicarbonate of soda 1 cup of boiling water 1 egg lightly beaten 1 cup of self-raising flour 1/2 cup of walnuts chopped METHOD 1. Grease and line a 18 x 18 cm tin 2. Put the butter, weetabix, dates, bicarbonate of soda and water into a mixing bowl 3. Mix well until all is combine and leave to cool 4. Stir in the eggs, flour and walnuts. Pour into your prepared tin.  5. Cook at 180c for approx 25-30 minutes, or until cooked when tested. 6. Remove from tin once cooler enough to handle and cut into slices. 

INGREDIENTS   1 mug of instant custard made up 1 mug of date & banana mix 1 tsp of baking powder 1 mug of wholemeal self-raising flour 1 mug of white self-raising flour Leave custard to cool completely before continuing with recipe, I find with the healthier instant custard, if you make it up the night before it looses its thickness which works much better for the recipe) YOU CAN USE ANY SIZE MUG, THE BIGGER THE MUG THE BIGGER THE CAKE, BUT YOU MUST USE SAME MUG FOR ALL MEASUREMENTS  METHOD 1. Preheat oven to approx 180/200 degrees 2. Mix all the ingredients into the cold custard until thoroughly combine, if mixture is a little stiff add a little at a time of the left over custard, if yo have no custard left use water. 3. Transfer mixture in your loaf tin or muffin tray  4. Place in oven on middle shelf and bake for approx 25-30 minutes, but checking half way through, if top of loaf is starting to brown and cake is not cooked, place

These digestives may not have that professional look, more the home baked look! (which they were) but they do taste mighty delicious and go down perfect with a hot cup of tea.  The digestives can be eaten as a savoury  digestive with cheese & pickle or as a sweet digestive with maybe some chocolate spread, peanut butter or even some jam on.  INGREDIENTS 1 cup wholemeal flour ½ tsp baking powder ¼ tsp bicarbonate of soda ¼ cup of butter 2 tbsp water METHOD Preheat oven to 190'C / 170°fan  and line a baking tray  1. Combine the flour, baking powder, bicarbonate of soda in a mixing bowl 2. Add the butter and water and mix well to combine to form a ball of dough 3. Roll out the dough on a floured surface, to about 0.5cm thickness. Cut into circles using a cookie cutter. 4. Place on your baking tray, and bake on middle shelf in oven for approx 14-16 minutes or until golden brown, allow to cool on tray. 5. Eat and enjoy TIP - If you wanted to make sweet

What you will need -  1. A mug, any size - the bigger the mug the more muffins you make 2. Muffin tin  3. Mixing bowl & spoon 4. Measuring spoons INGREDIENTS 2 mugs self raising flour - I use half wholemeal & half white  3/4 mug of sultanas 1 1/2 mugs of boiling water 1-2 tsp of almond essence  2 tbsp Sugar free strawberry jam (heaped) 1 tsp of baking powder (optional, but I find muffins turn out better with it) Oven temperature 160 fan/180 electric, middle shelf  METHOD Place the sultanas in the mixing bowl and pour in the boiling water, also add the almond essence and give a good stir. Leave to soak for approx  2-3hrs Measure out the flour and baking powder then add to the mixing bowl, stir until all is combined. If you find the mixture is too dry then add a little more water, but just a little at a time. (it is trial and error) Carefully stir the strawberry jam into the mixture, using the figure of eight method as you want to see the jam in the mu

What you will need -  1. A mug, any size - the bigger the mug the more muffins you make 2. Muffin tin  3. Mixing bowl & spoon INGREDIENTS 2 mugs self raising flour - I use half wholemeal & half white  3/4 mug of sultanas 1 1/2 mugs of boiling water 1 tsp of baking powder (optional, but I find muffins turn out better with it) Oven temperature 160 fan/180 electric, middle shelf  METHOD Place the sultanas in the mixing bowl and pour in the boiling water and give a good stir. Leave to soak for approx  2-3hrs Measure out the flour and baking powder then add to the mixing bowl, stir until all is combined. If you find the mixture is too dry then add a little more water, but just a little at a time, mixture should look a bit like dough. (it is trial and error) Place mixture into your muffin tin, pop in oven on middle shelf and bake for approx 25-30 minutes, or until golden brown, to make sure muffins are cooked, insert skewer, if it comes out clean muffins are co

Protein packed brownies which are great for breakfast and are made with just four ingredients. Moist and soft, these flourless brownies are vegan, gluten free, paleo and sugar free! INGREDIENTS  3 medium ripe bananas mashed 1/2 cup peanut butter or almond butter 1/4 cup cocoa powder 1-2 scoops of protein powder Handful of chocolate chips (optional) INSTRUCTIONS Preheat the oven 170 fan / 190c, grease a small cake tray or loaf tin and put to one side In a small microwave bowl, melt your peanut butter In a blender, food processor combine the mashed banana, cocoa powder, protein powder and peanut butter until smooth Pour the mixture into your prepared tin and bake for approx 20 minutes or until cooked through Remove from the oven and allow to cool completely before slicing into pieces