Simply Scrumptious

This Fruit Bread has lovely subtle flavour and a perfect texture. No mixer or scales are needed, this really is probably the easiest fruit bread you will ever make! Who would know that there was a whole tin of fruit in this loaf? Prep time - approx 10 minutes INGREDIENTS  1 standard can of mixed fruit or any tinned fruit that you would prefer 1 egg 1 tsp baking powder 1 1/2 cups self raising flour (optional) Good squeeze of honey METHOD  Preheat oven 160 fan 180 electric Grease & line a loaf tin 1. Drain tinned fruit (you can do as you please with juice/syrup as its not needed for recipe) 2. Place the fruit into a food processor, pulse until you have a puree 3. Pour puree into a mixing bowl and beat in the egg and honey, making sure you mix well 4. Sieve in the flour and baking powder, mix until all the mixture is thoroughly combined 5. Pour into our prepared loaf tin and bake in oven on middle shelf for approx 30-40- minutes

A quick easy recipe for when you are wanting a sweet, chewy, crumbly treat with an afternoon cup of tea. These slices take just 15 minutes to prepare and 15 minutes approx to bake. A classic Oat and Raisin Slice with a tasty twist with added cinnamon. INGREDIENTS  50g butter/olive spread/marg (personal preference)  1 egg 1 tsp vanilla essence 50g wholemeal flour 0.5 tsp baking powder 1 tsp ground cinnamon 150g porridge oats 100g raisins METHOD Preheat oven 190c - 170 fan Grease and line a baking tray 1. Cream the butter until light and fluffy, beat in the egg and then add the vanilla essence. 2. Sift the flour, baking powder and cinnamon into the egg mixture, mix well 3. Add the oats and raisins and mix thoroughly together 4. Tip into a lined baking tray and press down firmly 5. Bake in oven on middle shelf for approx 15 minutes 6. Carefully place on a wire rack to cool, when cool enough cut to desired size slices NOTES

INGREDIENTS  1 cup of self-raising wholemeal flour 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 40g butter (I used light olive spread) 2 tbsp water 1/2 tsp mixed spice 1/2 tsp cinnamon  1/4 cup (approx) of currents or if using sultanas chop in half SULTANAS/CURRENTS ARE OPTIONAL METHOD 1. Preheat oven 180C 2. Line a baking tray with parchment paper   3. Combine all the dry ingredients including the fruit in a mixing bowl 4. Add the butter and water and knead to create a thick, smooth dough 5. Roll out the dough to about 0.5cm thickness 6. Using a cookie cutter cut into circles and place on your prepared tray 7. Bake in oven on middle shelf for approx 14-16 minutes or until golden brown. 8. Allow to cool slightly and then place on a cooling rack to completely cool before storing 

INGREDIENTS 1 cup of oats 1 tsp baking powder 1/2 tsp cinnamon 1/2 tsp mixed spice 1 egg 3 tbsp fat free greek yogurt 1/4 cup of sultanas METHOD Preheat oven 180 degrees Line a baking dish approx 16cm by 10cm Place all the dry ingredients into a mixing bowl and mix Add the egg and yogurt, mix well until all the ingredients are thoroughly combined Spoon into your baking dish and place in the oven on middle shelf, bake for approx 20 minutes or until the top of flapjack has a nice golden colour Let cool slightly before carefully turning out onto a cool rack

This Banana Bread is light, fluffy with a rich banana flavour, and has the perfect texture. No mixer or scales needed, this really is probably the easiest banana bread you will ever make. Prep time 10 minutes! INGREDIENTS  2-3 medium ripe banana's 1 egg 1 tsp Baking powder 1 ½  cups of self raising flour (optional) squeeze of honey METHOD  Preheat oven 180°C / 160°C fan  Grease and line a loaf tin 1. Mash bananas well in a mixing bowl, (I used a mini food processor for my bananas, which I believe gives a better result, but if you haven't got a food processor, mashing bananas by hand will still work) 2. Add honey if using and mix well 3. Add the egg and mix well 4. Sieve in the flour and baking powder, and mix until all the mixture is combined 5. Pour the mixture into your prepared loaf tin and bake in oven on middle shelf for approx 30-40 minutes or until a skewer/cocktail stick comes out clean. (If you find the top of y

This fresh banana baked oats is gluten free as long as you use gluten free oats and that they are suitable for vegetarians. This recipe is flourless, gluten free, vegetarian, sugar free, fat free but 100% tasty! Soft and gooey in the middle, crunchy and chewy on the outside You can make this recipe in one small dish or you can divide the mixture into 3 muffin cases. If you decide to make muffins you may need to reduce the baking time. INGREDIENTS 40g oats 1 small banana mashed (approx 50g) 1/2 tsp of vanilla extract 1/2 tsp of baking powder 100g / 1/3 cup of fat-free plain yogurt 1 egg 1 tbsp honey METHOD Preheat the oven to 190c/375f (170c fan oven) Grease a small oven proof dish Add all the ingredients to a bowl mix well until all is combined Pour your mixture into the oven proof dish Bake in the oven on middle shelf for approx 40 minutes, till set and has taken on a lightly golden brown NOTES This Fresh Banana B

4 simple ingredients is all that is needed to make these Vegan Banana Muffins which are sugar, fat, & egg free The best way to describe them would be to imagine eating a light fluffy edible banana flavour cloud. They are absolutely delicious. Prep time 10 minutes Cook time 20 minutes Total time 30 minutes Servings - 6 good size muffins  Calories approx 100kcal INGREDIENTS   2 ripe bananas (riper the bananas, the sweeter the muffins) 1/3 cup of almond milk (or any plant based milk, you can use normal milk but then it wouldn't be vegan) 1 cup self-raising flour 1/2 tsp baking powder METHOD 1. Preheat your oven to 180'C and prepare your muffin tray 2. Mash the bananas really well in a mixing bowl, so there are no lumps at all. (I use my mini food processor to mash mine) 3. Add the almond milk or milk of your choice and mix well 4. Sieve the flour and baking powder into the wet mixture and stir well until you have a

INGREDIENTS 300g porridge oats 500g Onken Apple & Cinnamon Fat Free Yogurt 2 tsp Bicarbonate of Soda  METHOD Preheat oven 150°C / 300°F Mix all the ingredients together in a bowl Pour mixture into a greased and lined loaf tin Place an oven proof dish at the bottom of your oven filled with water, this helps keep your bread moist.  Place your prepared loaf on middle shelf and bake for approx 90 minutes NOTES  If you wanted to, you could try using a different flavour yogurt, I've tried different flavours and they all seem to work just fine,  To make this a VEGAN loaf just change the yogurt to a non-dairy (ALPRO) 

INGREDIENTS  1 cup of oats 18 dried dates chopped in half 2 tbsp boiling water 1 heaped tbsp of Hi-Pro peanut powder METHOD Preheat oven to approx 160/180c 1. Soak dates in the boiling water for approx 15 minutes 2. Put dates and water into blender and pulse until dates are broken down 3. Add peanut powder to dates, pulse until mixed 4. Add porridge oats to the mixture, blend until all is combined 5. Tip mixture onto some grease proof paper, place another piece on top of mixture and roll out to desired thickness, cut into slices, place on a lined baking tray 6. Place in oven on middle shelf and bake for about 15 minutes, or until cooked.  7. Once cooked carefully put onto a wire rack to cool, slices should be soft and chewy once cooled.

INGREDIENTS 1 cup wholemeal flour ½ tsp baking powder ¼ cup of butter (50g) 2 tbsp water 1 heaped tsp ground ginger 1 tbsp heaped of chopped crystallised ginger (I used Whitworths as it was a lot less sugary) cook time 15-20 minutes METHOD Preheat your oven to  190' C (375'F) and line your baking tray with some grease proof paper Combine the flour, baking powder, ground ginger and chopped ginger in a mixing bowl. Add the butter and water and knead into a smooth ball of dough (you may need to add more water) Roll out the dough on a floured surface, to about 0.5cm thickness. Cut into circles using a cookie cutter. Bake on the prepared tray for approx 15-20 minutes or until golden brown Allow to cool, on the trays before storing

INGREDIENTS  1 cup of shredded/grated carrot 1/2 cup of sultanas 1 tbsp baking powder 1 cup of self-raising wholemeal flour 1 cup of white self-raising flour  2 tbsp of good orange essence  1 cup of boiling water NOTE - you can use any size cup/mug, as long as you use the same measurements for all the ingredients. The bigger the mug the more muffins you bake.  METHOD   Preheat oven to 180c fan and grease your muffin tray  1. Place carrot & sultanas in mixing bowl with the boiling water, orange essence a give a good stir. Leave for 15-20 minutes for water to cool down.  2. Sieve the flours and baking powder into the wet mixture, mix well so all is combined.  3. Spoon evenly into your muffin tray and place on middle shelf in oven for approx 25-30 minutes, until golden brown, checking half way through. To test if baked insert a skewer into centre of a muffin and see if it comes out clean.  4. Once baked carefully place onto a cooling rack. 5. Then enjoy wi

(two slices are shown in photo) This is a moist malty tasting banana bread, full of goodness.  An easy recipe that takes no time at all to make, the hardest part is waiting for the bread to cook and cool before eating! 12 servings Per serving: Calories 58 70 minutes INGREDIENTS 3 bananas mashed 1/2 cup applesauce 3/4 cup plain flour 1/2 cup whole wheat flour 1 1/2 tsp baking soda  METHOD 1. Preheat oven to 160 fan / 180 electric  2. In a food processor add all the ingredients and combine. 3. Pour all the mixture into a lined/greased loaf tin 4. Bake for approx 45-60 minutes, or until cake is cooked, to test this a skewer inserted into cake should come out clean. Remove from pan and carefully place onto a wire rack to cool.  TIP - Riper the bananas the sweeter the bread.

Serves 3  Approx 146 calories per portion Cook time - 20 minutes Less than £1.00 per portion INGREDIENTS 300g grated carrots 200g diced onion 150g peas 300g cauliflower rice 1 heaped tbsp hot curry powder METHOD 1. Dry fry onion until soft 2. Add curry powder to onion along with two tbsp of cold water and mix well, simmer for a few minutes 3. Add peas, mix well, simmer for a few minutes 4. Repeat stage 3 with the carrots 5. Add cauliflower rice, mix well, place lid on frying pan/wok and on a low/medium heat leave for a bout 15 minutes, or until the vegetables are cooked to your liking. 6. Serve and enjoy Stores well in refrigerator for a good three days, and can be reheated in microwave. Doesn't seem to freeze well, so I wouldn't recommend it. TOP TIPS - to make Biryani go further without adding lots of calories you can always add mushrooms or mixed peppers or even both! If your not vegetarian you could always add a chicken breast, or some turk

These muffins are so easy to make and are relatively healthy in comparison to normal muffins, as the only sugar & fat your having is coming from the chocolate chips. With just four ingredients (not including the water, as I don't class water as an ingredient) these muffins take no time at all to prepare, other than waiting for the boiling water to cool. INGREDIENTS 3/4 mug of sultanas 1/4 mug mixed chocolate chips (approx) 2 mugs of self-raising flour 1tsp of baking powder (optional, depending on quality of your flour) 1 mug of boiling water METHOD Preheat oven 180 fan Grease a muffin tin  In a mixing bowl add the sultanas and boiling water, leave to soak until water has cooled Once cooled, sieve in the flour, baking powder and add the chocolate chips, mix well until all is combined. Scoop your mixture evenly into your prepared muffin tin and place in the oven on the middle shelf and bake for approx 25-30 minutes, or until baked. 

INGREDIENTS 1 cup of oats 1tsp baking powder 1tsp of ground ginger 3 tbsp of fat free natural yogurt 1 egg 1/4 - 1/2 a cup of chopped crystallised ginger ( depends how gingery you like it) METHOD  Preheat oven 180c  Mix all the dry ingredients together, including the ginger Add the natural yogurt and egg Mix well and pour into a small baking dish Bake in the oven on middle shelf for approx 30 minutes until top is golden brown Leave to cool slightly before transferring to a cooling rack, or can be eaten hot from the oven.