Simply Scrumptious

INGREDIENTS 60g oats  1 medium egg 1 tsp baking powder 1 tsp ground ginger 2 tbsp low fat greek yogurt 20g Whitworths Fiery Ginger METHOD   Preheat oven to 180c/350f (gas 4) Place oats & ginger in a mini food processor/blender and blitz till fine  Add the oats, ginger, baking powder, ground ginger to a mixing bowl and mix to combine In a separate bowl whisk the egg and yogurt, then add to the dry mixture and mix well Grease 3 comports of a mini loaf tray using spray oil Divide the mixture equally in 3 compartments of the mini loaf tray Bake in the oven on middle shelf for approx 35/40 minutes, until golden brown, a skewer/cocktail stick should come out clean Allow to cool for about 10 minutes in the tray, then carefully remove and place on a cooling rack

This is my take on a healthy Christmas Cake, its packed full  of juicy fruit and has all the taste of the festive period. Tastes delicious as it is, or if you wanted to to, you could have with some nice warm homemade healthy custard. USE MEASURING CUPS/SPOONS FOR MEASUREMENTS INGREDIENTS  2 cups of self-raising flour 1/2 cup of dried cranberries 1/2 cup mixed dried fruit 1 grated apple (medium) cup of cranberry juice  1 tsp baking powder 1 tsp cinnamon 1 tsp mixed spice METHOD 1. Preheat oven 180c  2. Line a baking tray with grease proof paper 3. Put the cranberries, mixed fruit and grated apple into a mixing a bowl and add the cranberry juice, mix well 4. Sieve the flour, baking powder, mixed spice and cinnamon into the wet mixture and mix well. If you should find the mixture is particularly stiff, add a little more cranberry juice 5. Pour mixture into your prepared tray and place in the oven on middle shelf for approx 45 minutes, but che

A festive twist on a classic afternoon tea treat Makes approx 12 mini festive scones  INGREDIENTS 200g self raising flour 1 tsp baking powder 50g light olive spread or butter  150ml of semi skimmed milk Half a jar of mincemeat METHOD 1. Preheat oven 220c / 200 fan 2. Sieve flour and baking powder into a mixing bowl, then add the olive spread and using your fingers gently rub the spread into the flour until you have a bread crumb consistency 3. Carefully stir in the mincemeat  4. Make a well in the centre of the mixture and add 3/4 of the milk and gently mix together to form a dough, you may need to add more milk 5. Flour your work surface and place the dough on it and pat it down flat to just over 1 cm thick 6. Using a mini cutter press out your scones and place on a non stick baking tray  7. Place your scones into the oven on the middle shelf and bake for approx 12-15 minutes, checking half way through, to check if your scones

The perfect combination of a textured base and the smooth fiery kick from the ginger will make you keep coming back for more! Or should I say BAKING MORE!        YOU WILL NEED A MINI FOOD PROCESSOR AND A MINI SILICONE MUFFIN TRAY OR SOMETHING SIMILAR            INGREDIENTS 50g porridge oats 1 small egg 1 tsp ground ginger 1/2 tsp baking powder Ginger jam/preserve METHOD 1. Preheat oven 180c / fan 160c 2. Blend the oats in the food processor, just enough to break them down 3. Add the baking powder, ground ginger and egg to the food processor and blitz to combine all the ingredients 4. Fill your moulds on your muffin tray, but not quite to the top, then press your thumb or finger carefully in the middle to make a dip. If you find mixture is sticking to your thumb/finger just dip in cold water first then press down on the oat mixture 5. Bake in the oven on middle shelf for approx 8 minutes, then carefully using the end of a wooden sp

Recipe is gluten free, dairy free and suitable for vegetarians.  Running late for work or getting the children to school, then these slices are ideal, they're oaty, moist and chewy with that added sweetness from the dates. They're packed full of goodness to keep you going throughout the morning!  INGREDIENTS 120g porridge oats 40g dried dates, chopped in half 40g dried dates, finely chopped 1 tbsp honey 1/3 cup of grated carrot 1/2 tsp cinnamon 1/4 tsp of mixed spice INSTRUCTIONS 1. Preheat your oven to 180c/FAN 160c/350f or gas mark 4 2. Put the chopped half dates into a small saucepan and soak with 120ml of boiling water and leave until water has cooled 3. Place the oats, cinnamon, carrot, mixed spice and the finely chopped dates into a bowl and mix 4. Scoop out the soaked dates and blitz in a food processor until you get a paste. DO NOT  discard of the water as you will need this 5. Add the date paste to the saucepan and

These 4 ingredient coconut flour biscuits are simple to make and take no time at all to make.  They are a very versatile biscuit as can be eaten with savoury or sweet. They are gluten free, paleo-friendly, low carb, keto and scrumptiously delicious! Makes 7 biscuits Calories per biscuit approx 130 INGREDIENTS 1/2 cup coconut flour 1/4 tsp baking soda 1/4 cup melted low fat olive spread or butter of your choice 4 eggs METHOD 1. Preheat oven to 180c / 160 fan / gas 4 2. Add the coconut flour and baking powder into your mixing bowl and mix to combine 3. Pour the melted olive spread/butter into the flour and mix well (I used an electric mixer) 4. Add the eggs and continue to mix until all the ingredients are well combined 5. Using a large spoon (table/dessert spoon) scoop a heaped spoonful and place on your prepared baking tray, making sure you leave room between each biscuit (you may need more than one baking tray) 6. Place in

For this recipe you will need a mini food processor or something similar  The recipe makes between 8-9 cookies Each cookie is approx 50 calories INGREDIENTS   40g porridge oats 1 small egg 1/2 tsp baking powder 1/4 tsp mixed spice 1/4 tsp cinnamon 2 heaped tbsp of Christmas mincemeat (my recipe is available healthy mincemeat, if you decide to use supermarket brand then the calories will be more) METHOD 1. Preheat oven at 180c 2. Blend the oats, mixed spice, cinnamon and baking powder in a mini food processor (just enough to break down the oats) 3. Add the egg and mincemeat to the oats and blitz until all is combined, but making sure you don't over blend as you want to keep some texture to the cookies 4. Line a baking tray with some grease proof paper and spoon 7-8 tsps of the mixture into the tray making sure they're spread apart as they will expand during baking, flatten down each of the cookies with the back of a spoon 5. Bake i

NO ADDED SUGAR NO ADDED FAT  DAIRY FREE INGREDIENTS  1/2 cup sultanas 1/2 cup dried dates 2 tbsp desiccated coconut 4 weetabix 2 tbsp cocoa or cacao 2 tbsp honey  1 tbsp of cold water (you may need to add more if mixture is to dry) 1 tsp of good orange essence METHOD 1. Put all your ingredients in a food processor and blend until smooth like fudge 2. Line a baking tray with parchment paper 3. Press your mixture into your baking tray so its approx 1cm in thickness, you could always do what I do, place my mixture in some folded over grease-proof paper and using a rolling pin roll my mixture to my desired thickness and then I transfer to my tray, leaving in the paper until firmed up and ready to slice. 4. Place in fridge to set for a good few hours, then slice to your preference This slice is best kept in a sealed container in the fridge and keeps for at least a good week

This is a simple recipe with basic ingredients that will give you a scrumptiously moist fruit cake, with plump sweet juicy sultanas WHAT YOU WILL NEED Slow cooker Mixing bowl Grease poof paper to line your slow cooker bowl A clean tea towel  A standard size drinking mug INGREDIENTS 2 mugs self raising flour 1 mug of sultanas 1 1/2 mugs of stewed black tea 1 tsp baking powder (optional) METHOD 1. Place your sultanas into your mixing bowl and pour in just 1 mug of your stewed black tea,(keep the other half one side as you may need it later) let soak for a approx 2-3 hours 2. Sieve your flour and baking powder (if using) into your wet mixture and stir well until all is combined, if you find your mixture is to dry add the rest of your tea that you kept to one side 3. Pour you fruit mixture into your prepared slow cooker, place tea towel over the top of the slow cooker and then place the lid on top. 4. Set your slow cooker on high and

What's not to like about these Spiced Fruit Buns? They are: Sugar free Fat free Dairy free Egg free No knead  MAKES 12  Approx 173 Calories per bun INGREDIENTS 250g plain flour 250g wholemeal flour 1/2 tsp dried yeast handful raisins or sultana's 1/2 tsp mixed spice 350ml water METHOD  1. Put your flours into a large mixing bowl, add the yeast, raisins/sultanas, mixed spice and the water. Mix well until all is combined into a soft dough, cover with a tea towel and leave to rise for approx 3hrs at room temperature. The dough then should have expanded and appear smoother in appearance. 2. Heat your oven 20 180c/160c fan/gas 6.  3. Grease/butter a 12 hole muffin tray and divide the dough into 12 round balls on a floured surface. Place each ball into a muffin hole and bake for approx 20 minutes, until golden brown. 4. Leave to cool for a minute or two and place on a cooling rack to completely cool 

The brownies are moist, fudgy like and have a rich deep chocolate flavour. They are loaded with fibre and nutrition. The recipe only requires 3 ingredients, which makes it completely foolproof.

Home-made Christmas Mincemeat  NO ADDED SUGAR - LOW CALORIE  With such a huge variety of Christmas Mincemeat now available its difficult to know which one to buy, but when it comes down to it you can't beat home-made! Once you've made it yourself and seen how easy it is your never buy ready made again This Christmas mincemeat has all the flavours you'd expect from a jarred Christmas Mincemeat but only a fraction of the calories of ready made supermarket brands.  Mince Pie Filling the healthy way!  The Mincemeat recipe is as follows Makes 200g  1 apple with skin on grated 100g of mixed dried fruit 50g cranberries 50g sultana's 3 tbsp cranberry juice 10g of low fat olive spread 1 tsp of mixed spice 1 tsp of cinnamon METHOD 1. Add everything to a saucepan, simmer until the cranberry juice has reduced and the mixture is sticky.  2. Leave to cool for 10 minutes or so, then transfer to a jam jar. This mincemeat will k

The perfect way to use up stale bread, far better than just throwing away, and what better way to spruce up a bowl of hot soup, or add some extra crunch to a healthy plate of salad.  For a lovely wholesome healthy soup why not try Simply Scrumptious Soup - Sweet Potato and Lentil Curry Soup. Only 5 simple ingredients and just 110 calories per portion! INGREDIENTS stale bread, ideally healthy seeded bread, but any will do METHOD 1. Preheat oven to about 160c 2. Chop bread up into cubes including the crusts 3. Place chopped bread onto a large baking tray  4. Place in the oven on the middle shelf and bake for approx 30 minutes, checking half way through and turning the croutons over 5. Croutons will be ready as soon as they have hardened up but without burning, leave to cool once baked and then transfer to a sealed container.  Croutons should stay fresh for up to a week in a tight fitting plastic container

These rock cakes are delicious with a cup of tea.  All the sweetness you need comes from the juicy sultanas INGREDIENTS 2 cups wholemeal self raising flour 1 1/2 tsp ground cinnamon 75g light olive spread or your choice 1 cup of sultanas 1 large egg lightly beaten 1/2 cup skimmed milk or you choice of milk INSTRUCTIONS 1. Preheat oven to 190c (fan 170c) 2. Sift flour and cinnamon into your mixing bowl, then rub in your spread using your fingers until your mix resembles bread crumbs 3. Mix in your sultanas, add the egg and milk, mix well using a round bladed knife (dinner knife) until all the ingredients are combined, but be careful not to over mix 4. Spoon heaped tablespoons of your mixture onto your prepared baking tray. Pop in the oven on the middle shelf for approx 15 minutes or until golden brown. 5. Leave on the baking tray to cool. These rock cakes should last up 2 days in a sealed airtight container 

These crunchy oaty biscuits are perfect for an evening snack, they are full of flavour and at only 40 calories per biscuit you can indulge and have two without any guilt. For this recipe you will need a mini food processor or something similar  Makes 9 biscuits Approx 40 calories per biscuit INGREDIENTS  40g oats 1 small egg 1/2 tsp baking powder 1 tsp marmite 25g EATLEAN high protein cheese, chopped roughly into little cubes (you can use normal cheese, but the calories will be more) METHOD 1. Preheat your oven to 160c fan / 180c electric / gas 4 2. Line a baking tray with greaseproof paper or a silicone non-stick mat 3. Put all your ingredients into your mini food processor and blitz to they are all combined, but not so much so that your mixture is smooth paste as you want to keep the texture of the oats  4. Once all the mixture is combined spoon 9 tsp  of the mixture onto the tray making sure they're spread apart, flatten/sha

INGREDIENTS 1 + 1/4 cup of oats (125g) 1 tsp (heaped) ground ginger 1 banana, mashed 3/4 cup soy milk (180ml) 1 flax egg (1 tbsp ground flax or chai seeds + 3 tbsp water, whisked together and set for 10 minutes) 1 tsp baking powder 1/4 cup crystallised ginger chopped (35g) (I use Whitworths fiery ginger) METHOD 1. Preheat your oven to 180c or 350f 2. In a large bowl combine your oats, baking powder and ground ginger 3. Add in the soy milk, mashed banana and flax egg, mix well using a spatula 4. Fold in the crystallised ginger 5. Divide the mixture evenly between a 6 cup non-stick muffin tray 6. Place in the oven on middle shelf for approx 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean 7. Place on a cooling rack to cool and then enjoy either as a snack or for breakfast  CALORIES (note these are approx calories, as it depends on which brand you use) Porridge oats - 464 Soy milk - 97 B

INGREDIENTS  2 mugs self raising flour 1 tsp baking powder (optional, I find it helps) 1 egg, beaten  1 mug of strawberries & cream protein shake made up with water white chocolate chunks (you choose the amount)  handful of sultanas (optional) YOU MUST USE THE SAME MUG FOR ALL MEASUREMENTS REQUIRED, BIGGER THE MUG, BIGGER THE LOAF METHOD 1. Preheat your oven to 200c electric / 180c fan / gas 6 2. Line your loaf tin with grease proof paper 3. Sieve your flour and baking powder into a large mixing bowl, add your chocolate and sultanas if using and mix well 4. Add your protein shake, the egg and mix all the ingredients together until everything is evenly combined 5. Pour the mixture into your prepared tin, place in the oven on the middle shelf and bake for approx 30/40 minutes, to check if your loaf is baked insert a cocktail stick/skewer, if it comes out clean, your loaf is ready. (if you find the top of your cake is browning but isn