Simply Scrumptious

Makes 6 generous portions approx 75 calories per portion INGREDIENTS 2 tbsp/30g orange split lentils Medium (approx 300g) sweet potato  300ml vegetable stock  200g onion 1 tbsp curry powder YOU WILL NEED A SOUP MAKER (you could possibly make on the hob, but I haven't tried it myself) METHOD 1. Put the lentils, curry powder into your soup maker 2. Peel and roughly chop your sweet potato and onion, then tip into your soup maker 3. Make up your stock and pour into your soup maker and give everything a quick stir. (I usually top my stock up in soup maker to fill line) 4. Turn on your soup maker, set to smooth, press start and sit back while the soup maker does the rest 5. Serve and enjoy 

              These are ideal as a snack between meals or as your evening supper INGREDIENTS  2x Lidl salted rice cakes 4 chunks Cadbury's 30% less sugar chocolate METHOD Melt the chocolate in the microwave, 10 seconds at a time as you don't want to burn your chocolate, then spread evenly on each rice cake, leave to set  (to be accurate regarding calories, melt just two chunks at a time) 26 calories per rice cake 18 calories per chunk of chocolate Each rice cake with chocolate is 62 calories each  TOTAL CALORIES - 124 CALORIES 

INGREDIENTS 1 cup milkshake (your choice on flavour, I used banana) 1 cup of chopped dates (approx) 2 cups self-raising flour 1tsp baking powder YOU MUST USE THE SAME CUP/MUG FOR ALL YOUR MEASUREMENTS, THE BIGGER THE CUP/MUG THE BIGGER THE CAKE METHOD 1. Preheat your oven to 180 fan and line a loaf tin with some grease paper 2. Soak the dates in the milkshake for approx 15 minutes 3. Sieve the flour and baking powder into the wet mixture and thoroughly stir, if you find your mixture is quite stiff/dry just add a little more milkshake, but only a little at a time 4. Pour mixture into your prepared loaf tin and bake on middle shelf for approx 30/40 minutes or until a toothpick comes out clean, if the top of your cake is starting to brown just cover with some foil loosely

INGREDIENTS 3 bananas (mashed using a food processor preferably) 2 eggs 180g oats 1 1/2 tsp baking powder 1/2 tsp bicarbonate soda 2 tsp vanilla essence (optional) 1 tbsp honey (optional) METHOD 1. Preheat oven to 175c 2. Line a loaf tin with grease proof paper 3. Blitz bananas in food processor or mash well with fork and add to a bowl with the eggs and vanilla essence if using 4. Add the oats, baking powder and bicarbonate of soda mix well 5. Add honey if using 6. Pour into your prepared loaf tin 7. Bake in oven on middle shelf for approx 30-35 minutes until a toothpick or skewer comes out clean 8. Let cool, slice and enjoy 

INGREDIENTS 200g wholemeal flour (for a better rise I'd use half white & half wholemeal) 1 tsp baking powder 50g butter (I used light olive spread) 150ml soya milk (any milk is fine) Handful sultanas METHOD Preheat oven 200 fan Cook time 15 - 20 minutes Sieve flour and baking powder into your mixing bowl Rub the butter into the dry ingredients until you get a mix that looks like bread crumbs Stir in the sultanas to the mixture Add the milk and mix with your hands until all of it is combined to make a ball Flour a work surface, roll out your mix and cut out your scones to the desired shape and size that you want Bake in the oven on the middle shelf for approx 15-20 minutes

INGREDIENTS Sachet of sugar free strawberry jelly 2 mugs of self-raising flour 1 egg Handful of chocolate chips METHOD Preheat oven to 180 fan and grease your muffin tray Pour jelly into your mug and add enough boiling water to dissolve the crystals, then add cold water to fill the mug, pour jelly into your mixing bowl and leave to cool, but not set! Once jelly has cooled down completely but not set, sieve your flour into the jelly, add your chocolate chips and crack in your egg, mix well until all is combined, if you find the mixture is dry add a little cold water until you have a nice doughy consistency Spoon your mixture into your muffin tray, place in the oven on middle shelf and bake for approx 40 minute, half way through baking time rotate the tray round for a more even bake, to check when muffins are baked place a skewer/cocktail stick in the middle of a muffin, if it comes out clean they are cooked, if not continue to bake Once ...

INGREDIENTS  1 cup of sultanas 1-2 tbsp desiccated coconut  4 Weetabix 2 heaped tbsp Hi Pro Peanut Powder 1 tbsp cocoa powder (more if you want it really chocolatey) 2 tbsp runny honey Little water if needed to make it more wet METHOD Put all the ingredients in food processor and blend until you have a more or less smooth consistency Line a baking tray with parchment paper Press the mixture into your tray so its about 1cm in thickness, you could always do as I do, place my mixture inside some folded over parchment paper and using a rolling pin roll my mixture to the desired thickness and then I transfer to the tray Leave to set in the fridge, then cut into slices or desired shapes

INGREDIENTS 75g (3oz) wholemeal flour 75g (3oz) porridge oats 75g (3oz) butter 1 tsp baking powder 1 tbsp golden syrup or honey 2 tbsp milk METHOD Heat oven to 180C fan - 160C - gas 4. Line a baking tray with baking parchment Sift flour into a bowl. Mix in baking powder and porridge oats Melt the butter, syrup/honey and milk in a small saucepan or in the microwave and stir Add to the dry ingredients. Mix until the liquid covers all the oat mixture and until its all well combined Spoon onto a baking tray and shape into rounds, leaving space between each biscuit as they will spread whilst baking Bake for 10-15 minutes on the middle shelf, or until golden brown. Leave to cool for 5 minutes before removing from the tray

This recipe is so easy to follow and quick to prepare, the hardest part is waiting for the loaf to bake! This loaf is sugar, fat and egg free, naturally sweetened by the banana, dates and Ryvita. INGREDIENTS  4 Sweet Ryvita Crunch 1 medium ripe banana 1 mug of dried dates cut in half 1 tsp baking powder 1 mug of self raising flour 1 mug of wholemeal self raising flour 1 mug of Alpro coconut milk (or any milk of your choice) METHOD  1. Preheat your oven to 180c/fan 160c/gas 4 and line a 450g loaf tin with non-stick baking paper 2. Break the Ryvita up and place in your mixing bowl 3. Using mini food processor, blitz your banana. If you haven't a food processor make sure you mash your banana really well until it's light and airy and lump free 4. Mix the banana and milk together, then pour onto your Ryvita. Leave to soak for about 10-15 minutes, until the Ryvita is all soft 5. Add your flour, baking powder and dates to the mixt...

Just 6 basic ingredients are needed to make this perfect teatime treat. Its moreish and with no added fat or added sugar, all the sweetness comes from the juicy sultana's. This cake is the perfect accompaniment with a hot cup of tea. INGREDIENTS 2 Weetabix 200ml skimmed milk (or any milk or plant based milk) 100g sultana's 100g self-raising flour 1 tsp mixed spice 2 large eggs beaten 1 tsp baking powder (optional, you do get a better rise) NOTE - TO MAKE CAKE FAT FREE USE WATER INSTEAD OF MILK METHOD 1. Preheat your oven to 180c/fan 160c/gas 4 and line a loaf tin with non-stick baking paper 2. Place the Weetabix into a large mixing bowl and pour in the liquid of your choice. Leave for 2-3 minutes than mix/mash with a wooden spoon 3. Beat in all the remaining ingredients, then pour into your prepared loaf tin and bake on middle shelf for approx 1 hour. 4. Cool your cake on a wire rack

This banana and peanut butter flavour bread, has a lovely rich banana flavour with a subtleness of the peanut butter, and an ever so soft texture. No mixer or scales are required for this recipe, this really is probably the easiest banana bread recipe you will ever make!  Prep time - 10 minutes INGREDIENTS 2 ripe bananas, riper the better 1 egg 1 tsp baking powder 1 1/2 cups of self raising flour 1-2 tbsp of peanut powder (I use Hi-Pro 50% protein) METHOD Preheat oven 160 fan 180 electric Grease and line a loaf tin 1. Place bananas in a food processor and pulse until bananas are a puree 2. Pour banana mixture into a mixing bowl and beat in the egg 3. Sieve in the flour, baking powder and peanut powder and mix well until all is combined 4. Pour 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 your bread is browning before i...