Simply Scrumptious

Just 4 basic ingredients needed to make these soft, fluffy tasty vegan banana cookies These cookies are sugar, fat and egg free  Prep time 10 minutes Cook time 12-15 minutes Total time approx 25 minutes INGREDIENTS 2 ripe bananas, mashed 1/3 cup of almond milk, or any plant based milk. (you can use normal milk if you prefer) 1 cup self raising flour 1/2 tsp baking powder METHOD 1. Preheat your oven to 180'c and line a baking tray 2. Mash the banana well, so there are no lumps (I use a mini food processor) 3. Add the almond milk or the milk of your choice and mix well 4. Sift the flour and baking powder into the wet mixture and stir well until you have a thick batter consistency 5. Using a spoon drop spoonfuls onto your baking tray leaving enough room for the cookies to spread, you may have to use two baking trays 6. Bake in the oven on middle shelf for approx 12-15 minutes, or until edges start to go a golden brown

These bars have just a hint of sweetness from the honey and a little bit of spice that comes from the cinnamon Makes about 6 nice sized bars INGREDIENTS 1 ripe banana, well mashed (I used a mini food processor) 1 tbsp melted coconut oil 1/2 cup oats 1 1/2 tsp honey 1/2 tsp cinnamon I added these extras into my bars which is optional 1 tbsp pumpkin seeds 1 tbsp sunflower seeds 1 tbsp heaped dried cranberries METHOD 1. Preheat oven 160c / 180 fan / Gas 4 2. Mix all the ingredients together 3. Spoon out onto a non stick baking tray and shape as you please (I did a square) approx 1cm thick 3. Place in oven on middle shelf and bake for approx 25 minutes 4. Let cool and then slice

Wholesome Fiery Ginger Oat Biscuits that pack a flavoursome punch thanks to the mix of fiery ginger and ground ginger I use. Serves 12 Prep time 10 minutes Cook time 10-15 minutes  INGREDIENTS 75g self-raising flour 75g porridge oats 75g low fat olive spread or spread of your choice 1 tsp baking powder 1 tablespoon honey 2 tablespoons semi-skimmed milk Approx 2 heaped tablespoons of Chopped  Fiery Ginger METHOD 1. Preheat oven to 180c / Gas mark 4 2. Line a baking tray with grease-proof paper 3. Sift the flour and baking powder into a bowl 4. Stir in the porridge oats and fiery ginger 5. Melt the olive spread, honey and milk in a saucepan and stir until heated  through 6. Add to the dry ingredients and mix well until all is combined 7. Spoon the mixture onto a baking tray and shape into rounds 8. Bake in the oven on the middle shelf for approx 10-15 minutes, or until golden brown 9. Leave to cool for 5 minutes be

WHAT YOU WILL NEED Mini food processor or something similar  mini loaf tin 2 mixing bowls scales measuring spoons  INGREDIENTS  120g oats 1 tsp baking powder 1/2 tsp mixed spice 1 tsp cinnamon 2 eggs 4 tbsp fat free/low fat gas mark greek yogurt 1 tbsp mixed peel 1 tbsp dried cranberries chopped 1 tbsp sultanas chopped  METHOD 1. Preheat your oven to 180c/350f (gas mark 4) 2. Place oats in a mini food blender and blitz until fine like a flour consistency 3. In a mixing bowl add the blended oats, baking powder, mixed spice, cinnamon, cranberries, sultanas, mixed peel and mix until all is combined 4. In a separate bowl whisk the egg and yogurt, then add to the oat mixture and mix well 5. Grease 4 comports of your mini loaf tray with spray oil 6. Divide the mixture equally into 4 of your comports of the mini loaf tray 7. Bake in oven on middle shelf for approx 35-40 minutes until golden (a skewer entered in the centr

These date and walnut cottage cheese muffins have it all! They're soft, moist & crunchy. Plus its quick and easy preparation makes them the perfect muffins for busy families! These cottage cheese muffins need just 7 ingredients and can be whipped up in as little as 15 minutes! INGREDIENTS 300g fat free cottage cheese 2 eggs 1 cup of self raising flour 1 cup of self raising wholemeal flour 1 teaspoon of baking powder 1/4 cup of roughly chopped walnuts 1/4 cup of dried dates chopped (you can add more if you like) METHOD Set the oven to 180c / 160 fan 1. In a bowl, mix well the cottage cheese and eggs 2. Sift in the flour and baking powder, and continue to mix until all is combined 3. Stir in the dates and walnuts 4. Scoop/pour the dough into your muffin tray 5. Place in the oven on the middle shelf and bake for approx 15 minutes or until a skewer inserted comes out clean 6. Leave to cool in muffin tray for approx 10 m

Fancy something you know you shouldn't? Well why not make these healthier Chocolate Coconut Bars, less than 10 minutes to make and no baking required!  They taste just like a chocolate Bounty Bar! Prep time approx 10 minutes Chilling time 2hrs Servings 24 INGREDIENTS 4 cups (120g) coco-pops or any puffed rice 1/4 cup (40g) chia seeds 2 cups (200g) desiccated coconut 12g cocoa powder 1/4 cup (255g) honey 1/2 cup (110g) coconut oil, melted METHOD 1. Place the coco-pops, chia seeds, coconut and cocoa powder into a large mixing bowl and give a quick stir 2. Pour over the honey and  melted coconut oil and mix well so all is combined 3. Pour the mixture into a lined 20cm square baking dish/tin and press down firmly 4. Place the tin in teh fridge and leave to set for at least 2-3hrs, ideally over night would be better 5. Once set remove from fridge a slice into bars or squares 6. Store your breakfast bars in an airtight contai

Makes approx 14 shortbread's INGREDIENTS 100g castor sugar 200g butter, softened 300g plain white flour 1/4 cup of chocolate chips METHOD 1. Preheat oven to 200c / 180 fan / gas 6 and line a baking tray with baking paper 2. Beat together the sugar and butter in a large mixing bowl until light and fluffy. 3. Stir in half the flour until combined, then add the remaining flour and use your hands to bring it all together 4. Add your chocolate chips and continue to use your hands to bring the dough into a rough ball 5. Roll your dough into a fat sausage shape, roughly 5cm in diameter. Wrap your dough tightly in some clingfilm, and place in the fridge for a minimum of an hour or until solid 6. Unwrap your dough and slice your dough into 14 rounds, place on your prepared baking tray and bake in oven on middle shelf for approx 15-20 minutes, or until edges are beginning to go brown, but the tops of biscuits remain pale 7. Leave to cool for

It's healthy, fat free, sugar free, low calorie and totally scrumptious. So much so you could eat this anytime of the day. These mini loaves would go down a treat on a cold winters evening with some hot custard. Proper comfort food without the guilt. Makes 2 loaves Approx 170 calories per mini loaf Oats 223 calories Egg 66 calories Yogurt 18 calories Banana 26 calories INGREDIENTS 60g oats 1 egg (medium) 1 tsp baking powder 1/2 tsp cinnamon 15g sultanas chopped (optional) 2 tbsp low fat greek yogurt 20g fresh banana sliced METHOD Preheat oven to 180c/350f (gas 4) Place oats in a mini blender/processor and blitz until fine, like a flour consistency In a mixing bowl add the oats, baking powder, cinnamon and sultanas if using and mix  In a separate bowl whisk the egg and yogurt, then add to the oat mixture and mix well until all is combined Grease 3 comports of mini loaf tray with spray oil Divide the mixture

What you will need: Mini food processor Loaf tray (mini) Mixing bowl Scales Measuring spoons INGREDIENTS 90g oats 4 tbsp natural or greek yogurt (fat free) 2 eggs 1 tsp almond extract 42g (2 1/2 tbsp) sugar free strawberry jam Chopped almonds to decorate (optional) METHOD Preheat oven to 180c  1. In a mini food processor blitz the oats 2. In a mixing bowl, add the oats, yogurt, eggs and almond extract and mix until all is combined 3. Carefully swirl the strawberry jam into the oat mix, so you have like a ripple effect 4. Spoon the oat mix into your prepared loaf or muffin tin and decorate with the chopped almonds 5. Place in oven on middle shelf for approx 30 minutes 6. Allow to cool for about 5-10 minutes, then carefully remove from tray and place on a cooling rack to cool completely NUTRITIONAL INFORMATION  Oats 333 calories Egg 66 calories Yogurt 36 calories Jam 25 calories Makes 4 mini loaves App

These banana bread muffins have a lovely rich banana flavour and the perfect texture. No mixer or scales are required, making this probably the easiest banana bread muffins you will ever make! Prep time - 10 minutes INGREDIENTS 2 Large ripe bananas (riper banana's the sweeter the muffins) 1 egg 1 tsp baking powder 1 1/2 cups all purpose flour Squeeze of honey (optional) METHOD Preheat oven 160 fan 180 electric 1. Mash the bananas well in a mixing bowl 2. Add honey if using and mix  3. Add the egg and again mix well 4. Sieve the flour and baking powder, mix well until all is combined 5. Pour your mixture into your prepared muffin tray and bake on middle shelf for approx 25-30 minutes or until a cocktail stick/skewer comes out clean (if you should find that the top of your muffins are browning quicker than they are baking loosely cover with some tin foil)

The perfect healthy breakfast muffin on a cold winters morning, ideal to eat on the way to work or on the school run. This recipe is so simple it takes no more than 10 minutes to prepare and can be baking while you get ready for your day ahead. These muffins are delicious 10 minutes after coming out of the oven with the warm juicy sultana's and the subtlety of the cinnamon. INGREDIENTS 1 banana 100g low fat greek yogurt 1 egg 60g oats 1/2 tsp cinnamon 1 heaped tbsp of sultana's METHOD 1. Preheat your oven to 160 fan / 180c  2. Mix all the ingredients together, then spoon into a muffin tray or small baking dish (cooking time may vary if baking in a dish) 3. Bake in the oven on the middle shelf for approx 20-25 minutes or until golden brown 4. Turn out carefully onto a wire rack to cool

INGREDIENTS 200g wholemeal self-raising flour 1 tsp baking powder 50g low fat olive spread 150ml semi skimmed milk 3 tbsp heaped of simply scrumptious mincemeat or any mincemeat of your choice METHOD 1. Preheat oven 200 fan 2. Sieve flour and baking powder into your mixing bowl 3. Rub the butter into the dry ingredients until you get a mix that looks like bread crumbs 4. Stir in your mincemeat 5. Add the milk and mix until a dough starts to form, you may then have to use your hands until all is combined to make a ball 6. Flour a work surface, roll out your mix and cut out your scones to the desired shape and size 7. Bake in the oven on the middle shelf for approx 15-20 minutes

These are lovely afternoon treat,  full of goodness and flavour a treat you wouldn't guess were healthy! Sugar Free - Fat Free - Low Calorie Makes four squares  Calories per square approx 93  INGREDIENTS  40g oats 1/2 tsp baking powder 16 dried dates, cut in half 1 small egg 2 tbsp boiling water 2 whole walnuts, chopped  IF USING A MEDIUM EGG YOU WILL NEED TO INCREASE THE OATS BY AN EXTRA 10-15g OTHERWISE YOUR MIXTURE WILL BE TO RUNNY. YOUR CALORIES WILL ALSO NEED TO INCREASED METHOD 1. Preheat oven to 180c 2. Soak dates in a small container using the boiling water for about 30 minutes or until water has cooled 3. Blend the oats in a mini food processor, not so they turn to a flour consistency, you still want them oaty 4. Place oats and baking powder into a mixing bowl 5. Mix the egg into your oat mixture until all is well combined 6. Blitz the dates and the water in the mini food processor

For this recipe you will require a mini food processor or something similar for this recipe to work Makes 8-9 biscuits Approx 40-45 calories per biscuit INGREDIENTS 40g oats 1/2 tsp baking powder 1-2 tsp almond essence 4 glacier cherry's chopped 1 small egg  METHOD  1. Preheat oven 180c 2. Blend the oats in you processor, but be careful not to turn the oats into a flour. 3. Add the rest of the ingredients to the oats and blitz until everything is combined 4. Line a baking tray and spoon 8 teaspoons of the mixture onto the tray making sure they're spread apart, flatten each biscuit down using the back of a spoon. If you find the mixture sticks to your spoon just dip the spoon in some cold water first. 5. Bake in the oven on the middle shelf for 12-15 minutes until slightly golden  6. Leave to cool for a couple of minutes and gently transfer them to a cooling rack

It's healthy, fat free, sugar free, low calorie and totally scrumptious. So much so you could eat this anytime of the day and your definitely be reaching for a second slice! These mini slices would go down a treat on cold winters night with some hot custard Proper comfort food but without the guilt Makes 3  Approx 122 calories per serving Oats 223 calories Egg 66 calories Yogurt 18 calories Mincemeat filling 50 calories (simply scrumptious mincemeat) INGREDIENTS  60g oats 1 egg 1 tsp baking powder 2 tbsp (30g) low fat greek yogurt 2 heaped tbsp mincemeat METHOD 1. Preheat oven to 180c/350f Gas 4 2. Place oats and baking powder in a mini food blender and blitz until fine 3. In a separate bowl whisk egg and yogurt, then add the oat mixture 4. Stir in the mincemeat 5. Grease a small baking dish approx 16cm by 10cm with spray oil or grease proof paper 6. Pour mixture into dish 7. Bake for 35-40 minutes on m

WHAT YOU WILL NEED Muffin tray Cup or Mug of your choice (bigger the mug, the more muffins you make) Mixing bowl & wooden spoon INGREDIENTS 2 Cups/mugs of self raising flour 1 cup/mug dried tropical mix 1 cup/mug hot water 1 tsp baking powder (optional) METHOD 1. Preheat your oven to 180 fan and grease your muffin tray 2. Put your tropical mix in your mixing bowl and add your water, leave for about 15 minutes until cool 3. Sieve the flour and baking powder if using into the tropical mix and water and stir thoroughly until all is combined 4. Scoop mixture into your muffin tray 5. Bake in the oven on middle shelf for approx 25-30 minutes, checking half way through. To check muffins are baked insert a skewer into the centre of a muffin, if skewer comes out clean muffins are baked if not return to oven until baked 6. Carefully place muffins on a cooling rack to cool completely 7. Enjoy your muffins