Simply Scrumptious

No scales are required for this recipe just a normal household drinking mug INGREDIENTS  1 mug of sultanas 1 mug of boiling water 2 mugs self-raising flour METHOD 1. Preheat oven 200c / 180 fan 2. Line a loaf tin with parchment paper  3. Put sultanas in a mixing bowl and add boiling water, leave to soak until water has cooled 4. Sift in the flour and mix until all is combined, if you find mixture is to thick just add a little more water 5. Pour mixture into your prepared loaf tin 6. Place in the oven on middle shelf, bake for approx 40-45 minutes, to check if loaf is cooked use a skewer and insert into middle   of loaf, if it comes out clean loaf is baked if not continue to bake, if your loaf is browning quicker than baking, place some silver foil over the top of the loaf

This banana bread is mouth watering delicious, you will definitely be going back for a second slice! It has that lovely texture from the oats and the perfect sweetness from the bananas, a firm crust and a delicate moist centre. YOU WILL NEED A FOOD PROCESSOR FOR THIS RECIPE INGREDIENTS 3 ripe bananas 2 large eggs 2 cups of oats 1 tsp baking soda METHOD Preheat oven to 180c / 160 fan  Put all ingredients into a food processor and blend until all the ingredients are combined Pour your mixture into a lined loaf tin and place on the middle shelf   Bake for approx 30-40 minutes Once baked leave in tin for 10 minutes then remove and place on a cooling rack 

A sugar-free biscuit Crumbly, oaty and chewy, everything you could want in a biscuit! INGREDIENTS 50g porridge oats 50g wholemeal flour 50g fruit purée 50g light olive spread, melted 1 tsp baking powder 1 tsp ground cinnamon 1/2 tsp mixed spice (Sultana’s optional, I put a few in) METHOD   1. Preheat oven to 190c/170 fan/gas 5 2. Line to baking trays with grease proof paper 3. Place all the ingredients into a mixing bowl and mix well until all is combined 4. Place walnut size portions of the mixture onto your baking tray leaving room between each one. Flatten slightly using the back of a teaspoon or fork 5. Place biscuits in the oven for approx 15 minutes or until they start to take on a golden colour.  6. Leave the biscuits on the tray to cool and to firm up.

No added sugar - No added fat - No egg Just a few simple ingredients to make these delicious slices. Ideal for a quick easy breakfast or a snack in-between meals Makes approx 8 pieces Prep time 5 minutes What you will need -  Mixing bowl and spoon Measuring cups and spoons Small baking tray lined or greased INGREDIENTS  1 sachet baby fruit purée (120g) you decide on flavour 1 cup oats 2 tbsp mixed seeds 2 tbsp dried cranberries, roughly chopped 1 tbsp white chocolate chips METHOD 1. Preheat oven to 180c / 160 fan 2. Mix all the ingredients together 3. Transfer to your prepared dish or tray, press down firmly 4. Bake on middle shelf for approx 25-30 minutes 5. Leave in dish to cool for 10 minutes, then carefully transfer to a cooling rack

Deliciously scrumptious, your find it hard to resist a second! These muffins are sugar free, egg free and naturally sweetened from the dates. Makes 8 good size muffins YOU WILL NEED A FOOD BLENDER FOR THIS RECIPE INGREDIENTS 2 cups of dried dates 1 cup of hot milk (your choice of milk) 1/4 cup of low fat greek yogurt 2 cups of self-raising wholemeal flour 1 tsp baking powder 1/2 tsp baking soda 1/2 cup of milk 1/2 cup chopped walnuts 5 chopped dried dates METHOD 1. Preheat oven to 180c  2. Soak the 2 cups of dates in the hot milk for approx 30 minutes 3. Place the soaked dates and milk into a food blender and blend until you get a smooth paste consistency 4. In a mixing bowl pour in the date paste, yogurt, flour, baking powder and baking soda and mix well 5. Gradually stir in the 1/2 cup of milk, chopped walnuts and chopped dates, mix well until mixture is thoroughly combined 6. Pour your mixture evenly into your muf

Quick and easy to make, 5 minutes to prepare and approx 25 minutes to bake. Makes 6 muffins Approx 150 calories per muffin YOU WILL NEED A MEASURING CUP (THE LARGEST ONE) MIXING BOWL & SPOON MUFFIN TRAY INGREDIENTS  1 cup of dried dates, cut in half 1 cup of tap water 2 cups of self-raising wholemeal flour  1/2 cup of oats (optional) METHOD 1. Preheat your oven to 200c / 180 fan 2. Grease a muffin tray using some frylight  3. Into a mixing bowl put your dates, water, oats if using and sieve your flour in, mix well until all is combined 4. Scoop mixture evenly into your muffin tray, place in the oven on middle shelf and bake for approx 25-30 minutes, checking after 20 minutes. To check if muffins are baked, insert a skewer into the centre of a muffin, if skewer comes out clean muffins are baked if not continue to bake 5. Once baked place on a cooling rack to cool and enjoy with a lovely hot cup of tea. 

This Guilt Free Strawberry Mousse is  high in protein low calorie only requires 2 ingredients fat free and does seem to keep you fuller for longer It's airy like a mousse but thick! Its light like a mousse but heavy! This recipe makes three good servings Each serving is approx 90 calories INGREDIENTS 1 sachet of sugar free strawberry jelly 1 tub of plain quark or fat free greek yogurt 250-300g  METHOD 1. Make jelly up to half a pint, leave to cool until luke warm (not setting) 2. Pour the yogurt into a bowl and whisk until light and fluffy, then add the jelly but continue to whisk until its all combined to a light, fluffy mousse.  3. Spoon into ramekins or small bowls.  4. Place in the fridge to set

APPROX 102 CALORIES PER MUFFIN WHAT YOU WILL NEED Standard size mug Muffin tray (ideally silicone) Mixing bowl Wooden spoon teaspoon baking scales INGREDIENTS (you must use the same mug for all measurements) 40g Whitworths Fiery Ginger roughly chopped 1 mug of water 150g ASDA grated carrot 1-2 tsp ground ginger 1 tsp baking powder 1 mug self-raising flour 1 mug self-raising wholemeal flour METHOD 1. Preheat oven to 180c / 160 fan  2. Pour water into mixing bowl and add the carrot, give a quick stir 3. Sift both flour, baking powder and ground ginger into the wet ingredients and add ginger, mix thoroughly until all is combined, if mixture is very stiff/dry just add a little more water until you get a firm sticky dough 4. Scoop mixture into your muffin tray and place in the oven on the middle shelf for approx 30 minutes, check muffins after 20 minutes 5. Carefully remove muffins from tray and place on a cooling rac

This recipe make 3 generous portions Each portion is approx 303 calories All you need is a slow cooker INGREDIENTS 1kg bag of frozen cauliflower, broccoli and baby carrot mix 300g frozen butternut squash 1 tin of green lentils, drained and rinsed 1 jar of bhuna sauce INSTRUCTIONS 1. Place your mixed vegetables, butternut squash, lentils and curry sauce into your slow cooker 2. Put your slow cooker on low and cook for approx 5-6 hours, depending how well done you want your vegetables cooked. You can always add extras if you want to like mushrooms, onions or even meat, just remember to adjust your calories.

SERVES 2  INGREDIENTS 2 medium eggs 40g oats 15g ginger preserve 90g low fat greek yogurt 1/2 tsp ground ginger METHOD 1. Preheat oven to 180c / 160 fan 2. Whisk the egg, oats, yogurt together until blended 3. In small oven proof dish, add the ginger to the centre of dish, then pour on the mixture and bake for approx half an hour (it should be raised and fluffy) 4. Either eat straight from oven or leave to cool and eat cold NUTRITIONAL INFORMATION Eggs - 120 calories Oats - 148 calories Ginger preserve - 39 calories Low fat greek yogurt - 53 calories TOTAL CALORIES = 360  Per portion 180 calories

INGREDIENTS 40g oats 1/2 tsp baking powder 1 small egg 15g mixed seeds 15g dried cranberries METHOD 1. Preheat oven to 180 fan / 200c  2. In a mixing bowl add all the ingredients and mix well until they are all combined 3. Transfer mixture to a small baking dish, (mine is about 10cm diameter) and press down firmly 4. Bake in the oven on the middle shelf for about 20-25 minutes or until golden brown 5. Leave in the dish to cool for 10 minutes, then carefully transfer to a cooling rack NUTRITIONAL INFORMATION Oats 148 calories egg 54 calories mixed seeds 90 calories cranberries 51 calories TOTAL CALORIES = 292 Serves 4 = 73 calories per serving  (PLEASE NOTE CALORIES ARE APPROX)

Probably the healthiest and lowest calorie biscuit ever! Deliciously light and tasty Guilt free, yet satisfyingly indulgent Low Calorie - Fat Free - Sugar Free This recipe makes approx 10 biscuits You will need a small food processor or something similar  INGREDIENTS  40g oats 30g Protein powder (your choice of flavour, I used strawberry shortcake) 1 egg, medium 1/2 teaspoon baking powder METHOD 1. Preheat oven to 200c /180 fan and line a baking tray 2. Place all your ingredients into your food processor and blitz/pulse until they are all combined being careful not to over pulse as you want the oats to remain with some texture 3. Using a teaspoon place walnut size balls onto your baking tray leaving room between each one. Then using the back of your spoon or a fork press down each biscuit to flatten 4. Place in the oven on middle shelf and bake for approx 12-15 minutes or until they start to take on a golden brown colour. 

Savoury meets sweet! The perfect healthy pudding or snack, it has 2 of your 5 a day, oats that have a Low Gi that keep you fuller for longer, it's sugar free, fat free, low calorie and the sweetness comes from the naturalness of the honey; what's not to love about this oat bake? Approx 278 calories in whole recipe Sliced into 4 is approx 70 calories per portion INGREDIENTS 40g oats 30g peeled & grated carrots 30g peeled & grated parsnips 1 tsp baking powder 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp mixed spice 3 tbsp fat free natural/greek yogurt with honey 1 egg METHOD  1. Preheat oven to 180 degrees 2. In a mixing bowl, combine all the ingredients and mix well 3. Spray a small baking dish with some frylight (approx 12cm diameter) and scoop in your oaty mixture 4. Bake in the oven on middle shelf for approx 30 minutes until the top is a lovely golden brown 5. Leave to cool and carefully turn out

Just 4 simple ingredients needed to make these cookies! These cookies take no time at all to prepare and only approx 15 minutes to bake. Within 30 minutes your be sitting down munching away. These cookies aren't sweet like a normal cookie, but have that lovely nuttiness to them, which your find that once having eaten the first your be going back for a second! Your will need some kind food blender for this recipe (I used a mini food chopper) Recipe makes 9 decent size cookies INGREDIENTS   50g oats 1/2 tsp baking powder 1 egg 1 heaped tbsp of My protein 100% natural peanut butter (or any of your choice) METHOD 1. Preheat oven to 180c / fan 160c and line a baking tray either parchment paper or a silicone mat 2. Place all the ingredients into your blender and blitz until all is combined, try not to blitz so much that you loose the oaty texture, you just want it until the oats are broken down smaller.  3. Using a teaspoon place 9 waln

YOU WILL NEED  mixing bowl  measuring cups  measuring spoons muffin tray INGREDIENTS 1 cup of water 2 cups of self raising flour 1 tsp baking powder 2 tbsp sugar free strawberry jam 2 tbsp crunchy peanut butter 2 slices of well done toast chopped up (1cm x 1cm approx) Porridge oats just to sprinkle on top of muffins I USED WHOLEMEAL CRUNCHY PEANUT BUTTER AND BROWN SEEDED BREAD FOR THE TOAST METHOD 1. Preheat the oven to 160 fan / 180c electric 2. Using some frylight spray your muffin tray  3. Sieve the flour and baking powder into a mixing bowl, then carefully add the water and mix until you have a nice consistency 4. Add the toast and mix in carefully 5. Next add peanut butter and jam and carefully mix, trying to leave a slight ripple effect (like you get in raspberry ripple ice cream)  6. Scoop mixture into your prepared muffin tray, sprinkle some oats on top of each muffin 7. Place in the oven on the middle shelf

These cottage cheese muffins need just 5 simple ingredients and can be made in just 15 minutes! YOU WILL NEED A SET OF MEASURING CUPS FOR THIS RECIPE Makes approx 8 muffins CALORIES (APPROX) Flour 720  Eggs 132 Cottage cheese 195 TOTAL = 1047   Per Muffin = 130 calories INGREDIENTS Tub of fat free cottage cheese (300g) 2 eggs 1  cups of self-raising flour 1 self raising wholemeal flour 1 tsp baking powder METHOD Preheat oven to 180c / 160 fan 1. In a bowl, mix the cottage and egg really well (I used a mini food processor for my cottage cheese, which I found gives you a much smoother fluffier muffin) 2. Sift in the flour and baking powder, continue to mix until all the mixture is combined 3. Spray your muffin tray with some spray oil or whichever is your preferred method. (I used a silicone muffin tray and sprayed with frylight) 4. Spoon the mixture into your prepared tray and place in the oven on middle shelf for approx 1

Makes 10 slices INGREDIENTS 3 ripe bananas 2 eggs 120g low fat greek yogurt 115g honey 1 teaspoon baking soda 195g self raising wholemeal flour 100g dried dates chopped in half PREPARATION 1. Preheat the oven to 180c / 160 fan 2. In a medium bowl, mash the bananas 3. Mix eggs, yogurt, honey, baking soda and chopped dates into the banana mixture 4. Add the flour and mix well until all is combined 5. Pour the mixture into a greased or lined bread tin (approx 23 x 13cm) 6. Bake on middle shelf for about 50 minutes, or until a toothpick/skewer comes out clean from the middle of the bread  7. Allow to cool for 15 minutes before serving

All that you need to make this wholesome low calorie, fat free soup is 5 basic ingredients and a soup maker, not only is the soup tasty, it costs next to nothing to make.  Makes 4 generous portions  INGREDIENTS 2 large parsnips, peeled and roughly chopped 1 medium/large onion roughly chopped 2 level tbsp dry split orange lentils 1 heaped tbsp of hot curry powder (less if you don't like too much heat) Vegetable stock cube INSTRUCTIONS Place all the ingredients into your soup maker Fill your soup maker to fill line with boiling water, and give a good stir (if using the hob, you will need 1600ml water) Set your soup maker to the smooth setting, press start and that's as much as you need to do, other than to wait until your soup is made ready for you to enjoy