Simply Scrumptious

Just two basic ingredients to make the bread! Preparation just 5 minutes - baking time approx 15 minutes! YEAST FREE - EGG FREE - SUGAR FREE  Cheese and Garlic Cherry Bakewell INGREDIENTS  FOR THE DOUGH: ½ cup self-raising flour 3 tbsp milk ½ tsp baking powder (optional) FOR THE FILLING Cheese and Garlic 30g grated cheese 1-2 cloves of garlic crushed (to taste) Cherry Bakewell 1 tsp almond extract 4-6 glacier cherries chopped 1 tsp chopped almonds (optional) METHOD Preheat oven 180ºc / 160º fan Mix all the ingredients together to form a dough, if your dough is sticky add a little more flour, if it's to dry add a little more milk Shape your dough to your choice Place on a lined or non stick baking tray and bake in the oven on the middle shelf for approx 12-15 minutes or until golden brown

LOW CALORIE - LOW FAT - HIGH PROTEIN - 4 INGREDIENTS This cauliflower cheese is like no other, it will definitely get your taste buds tingling! This is a simple, quick tasty meal for 1 or can serve 2 as a side dish It's ridiculously low in calories and fat compared to a standard cauliflower cheese APPROX CALORIES Cheese sauce - 91 calories Cauliflower - 75 calories TOTAL CALORIES 166 INGREDIENTS 50g Eatlean Spreadable Cheese ¼ cup of skimmed milk 1 fresh red chilli, finely chopped or to taste 300g cauliflower florets (optional 40g Eatlean grated cheese, either to stir in sauce or to sprinkle on top) METHOD Cook the cauliflower your preferred way, (I use the microwave) While the cauliflower is cooking you can make the cheese sauce Pour the milk into a small saucepan, add teh chilli and the spreadable cheese, heat on a low to medium heat stirring gently, once you can see the contents of the saucepan getting hot turn dow

The easiest Cinnamon rolls you can make, only requiring a handful of ingredients and two easy steps. Ready in less than 30 minutes! Makes 2 Cinnamon Buns Calories per bun approx 170  INGREDIENTS ½ cup self-raising flour (approx 62g) ½ tsp baking powder 3 tbsp milk approx (approx 45ml) 1 tsp cinnamon 1 tbsp sultanas (approx 25g) METHOD Preheat oven 180ºc  / 160º fan Mix all the ingredients together Bring the dough together with your hands, you may need a little flour if dough is sticky, make two balls and place onto a greased/lined baking tray or pop into a muffin tray (which is what I used) Bake on the middle shelf for approx 15-20 minutes or until golden Leave to cool for 5 minutes then transfer to a wire rack to cool completely

DAIRY FREE - EGG FREE - FAT FREE - SUGAR FREE The only sugar that is in the cake is the natural sugars from the dates INGREDIENTS ¾ cup dried dates, chopped 1 cup of hot water 1 cup of self-raising wholemeal flour 1 cup of self-raising flour 1 tsp baking powder 3 tbsp fat free dairy free yogurt METHOD Preheat oven 190ºc / 170º fan and line a standard loaf tin with grease proof paper Place the chopped dates into a mixing bowl and add the hot water and leave to soak for approx 5 minutes Add the rest of the ingredients and mix well until everything is combined Pour into your loaf tin and place in the oven on the middle shelf, bake for approx 45 minutes. To see if your cake is baked insert a skewer through the centre, if it comes out clean cake is baked if not return to oven to continue baking. If you find the top of the cake is browning quicker than the cake is baking, cover loosely with some kitchen foil. When baked carefully remove

This is an easy recipe to follow, ready in less than an hour and is cheap to prepare! This vegetarian curry is made with pan-fried hulloumi cheese and tasty vegetables. Serves 4 people if having rice and side Serves 2 if just having the curry INGREDIENTS 225g pack Hulloumi Light cheese, cut into cubes 500g frozen or fresh cauliflower florets, cooked your preferred way (i used the microwave) 2 onions, chopped chunky 2 cloves of garlic, crushed or finely sliced 2 heaped tbsp tikka paste 500g carton of passata 200g frozen peas METHOD Cook your cauliflower your preferred way Grab yourself a large non stick frying pan or saucepan and heat a small amount of oil, add the hulloumi chunks and gently fry until they take on a crispy brown colour. Remove the hulloumi and place to one side Add the cooked cauliflower to the pan, cook for 5-10 minutes until that has taken on a nice golden brown colour Add the onions and garlic and cook for approx 5 minutes, or until t

JUST 3 INGREDIENTS  NO ADDED SUGAR NO ADDED FAT EGG FREE FLOURLESS Portions - 16 Calories per slice - approx 80  INGREDIENTS 2 medium sweet potatoes (approx 320g with skin on) 1 cup of oat flour (approx 100g) 125g good quality dark chocolate, roughly chopped METHOD  Top and tail the sweet potatoes, prick them and microwave until cooked  Once cool enough to handle, scoop out the hot potato and mix with the chocolate and oat flour. (the heat from the potato will melt the chocolate) Scoop the sweet potato brownie mixture into a square lined dish (approx 8") then place in the fridge to firm up for at least an hour to set Cut into 16 squares, and enjoy your healthy chocolate treat! Store in the fridge in an airtight container for up to five days 

An easy recipe for a quick pudding. This dairy free flourless sticky ginger cake makes the perfect pudding after a home cooked meal, either sliced on its own or with hot thick custard or with a generous portion of fresh clotted cream! This cake has lovely chewy chunks of ginger in, a super moist sticky centre with that fresh crusty edge. It has no added sugar, all the sweetness comes from the honey and ginger. This cake is also fat free, unless you decide to use cows milk instead of dairy free.  INGREDIENTS 150g oats ¼ tsp baking powder ½ tsp bicarbonate soda 1 tsp ground ginger 1 egg 50g clear honey 100ml oat or peanut milk Crystallised ginger, approx ¼ cup chopped, (I used Whitworths Fiery Ginger) METHOD Preheat the oven 170ºc / 150º fan  Grease and line a small loaf tin Put the oats into a food processor and blend until you have a flour consistency, should take about 2 minutes. Add the baking powder, bicarbonate of soda, ground

INGREDIENTS 1 ½ cups of oats  1 ½ cups tropical mix 2 tbsp coconut oil, melted 1 tbsp clear honey METHOD  In a medium frying pan over a medium heat, toast the oats, stirring regularly, until the oats are golden Add the coconut oil and mix well making sure all the oats are coated, pressing down with the back of your spoon helps the oats adsorb the coconut oil Add the honey and stir well making sure everything is coated Add the tropical mix, mix well making sure everything is evenly distributed Remove from the heat, pour onto a lined baking tray and allow to cool  Can be stored in an airtight container for about a week

NO ADDED SUGAR - FLOURLESS - FAT FREE INGREDIENTS 1 cup of oats 1 tsp baking powder 1 egg ½ cup fat free greek yogurt with honey  2 tbsp chopped crystallised ginger (I use Whitworths Fiery Ginger) 1 tsp ground ginger ¼ cup of ground oats YOU CAN USE A PLAIN YOGURT, I USE ONE WITH HONEY IN FOR THE ADDED SWEETNESS Preheat oven 160º fan / 180ºc Bake time - 30 minutes Makes 6-7 large cookies METHOD Put the dry ingredients into a large mixing bowl, then add the wet ingredients, mix well until everything is combined Scoop 6-7 spoonfuls of the mixture onto a lined baking tray, you may need more than one tray, making sure you leave enough room between each one as they will spread a little, flatten each cookie down slightly using the back of a spoon Bake in the oven for approx 30 minutes or until a golden brown on edges Carefully remove your cookies onto a wire rack to cool 

NO ADDED SUGAR - NO ADDED FAT  These delicious oat cookies are made with just enough desiccated coconut and chocolate chips to keep you in a state of chocolatey, coco-nutty happiness! With each scrumptious bite hitting the spot, they are sure to satisfy any sweet craving with that taste of paradise! INGREDIENTS 1 cup oats 1 tsp baking powder 1 egg 1 Aplro coconut yogurt (125g) 2 tbsp chocolate chips 1 tbsp desiccated coconut 2 tbsp (level) coconut flour (you could use ground oats but you may need more than 2 tbsp) Bake time 30 minutes Makes 6 large cookies METHOD Preheat oven 160º fan / 180ºc Put all the ingredients into a mixing bowl and mix well until everything is combined Scoop 6 spoonfuls of the mixture onto a lined/non stick baking tray, you may need more than one tray. Make sure you leave enough room between each cookie as they will spread slightly, flatten each cookie down slightly using the back of a spoon Bake in the

SUGAR FREE - FAT FREE - EGG FREE  This a quick simple recipe that takes just 5 minutes to prepare! NO SCALES ARE REQUIRED FOR THIS RECIPE Makes 4 decent size cookies INGREDIENTS 1 banana (medium) ½ tsp cinnamon ½ cup + 1 tbsp oats ¼ cup self raising wholemeal flour METHOD Preheat oven 160º fan / 180ºc Mash the banana in a mixing bowl and then add the rest of the ingredients and mix well until everything is combined On a lined baking tray place 4 evenly sized scoops of the mixture leaving space between each of them, then flatten down to a cookie shape Place in the oven and bake for approx 20-25 minutes or until they start to go golden  Leave on tray for 5 minutes to cool, then carefully place on cooling rack

Just five ingredients to make these scrumptious muffins, they have a lovely delicate moist centre, with an oaty texture and they are sweetened by the brambly apple sauce, you also get that lovely subtle hint of the cinnamon come through with every mouthful. INGREDIENTS 1 cup of applesauce 2 cups of oats 2 eggs 1 tsp baking powder 1 tsp cinnamon METHOD Preheat oven 180ºc / 160ºfan Put all your ingredients in a food processor, blend until all the ingredients are combined Pour equally into your muffin tray Place on middle shelf in oven and bake for approx 25 minutes  Leave in muffin tray to cool for 10 minutes, then turn out and finish cooling on a wire rack

SUGAR FREE - FAT FREE  NATURALLY SWEETENED FROM THE BANANA These wholesome cookies make the perfect snack to keep you going between meals or as an on the go breakfast! They're soft and delightfully chewy, yet firm enough not to make a mess INGREDIENTS 350g banana (approx 2.5 medium bananas) 1 egg ½ tsp cinnamon 1 ¼ cup oats (115g) ½ cup plain wholemeal flour (50g) INSTRUCTIONS Preheat oven 180ºc / 160ºc fan In a medium bowl mash the banana Add the oats, cinnamon, egg and flour to the banana, mix well until all the ingredients are combined. You should get a moist sticky dough texture Use a tablespoon to scoop the mixture, place scoops onto a lined baking tray, making sure you leave enough room between each cookie, gently using the back of your spoon flatten down the cookies. If you find the dough sticking to the back of your spoon, just dip the spoon in some cold water.  Bake in oven for approx 25-30 minutes Place cookies

Pure chocolate oaty indulgent slice, it has a gooey fudge centre and a creamy delicious white chocolate topping For this recipe scales aren't required, but you will need a set of measuring cups and spoons and a small baking dish lined with grease proof paper (10cm x 16cm) INGREDIENTS 1 cup of oats 1 tsp baking powder 3 tbsp low fat greek yogurt 1 egg 1 tbsp cocoa powder 2 Cadburys finger of Fudge optional extra - melted white chocolate for the top  METHOD Preheat oven 180ºc/ 160º fan In a mixing bowl, combine all the ingredients and mix well Now line your baking dish with grease proof paper Pour in half your mixture, lay the two fudge fingers on top, then cover with the remaining mixture and flatten down carefully Bake in the oven on the middle shelf for approx 30/40 minutes Leave in the dish to cool for about 10 minutes, then carefully remove onto a cooling rack  Once cooled cover with melted white chocolate if using

Makes 10 mini scones 70 calories approx per scone INGREDIENTS 150g self-raising wholemeal flour 125g low fat greek yogurt 75g Eatlean smoked cheese, grated METHOD Preheat oven 200ºc / 180º fan Mix all the ingredients together,(leaving some cheese to one side to top the scones) to form a dough, you may have to use your hands and a little extra flour Lightly flour your work surface and flatten your dough so it's approx 1 inch thick and using a small cookie/scone cutter, cut out your scones, place on a baking tray leaving enough room between each one Using the remaining cheese, sprinkle a little on each of your scones Place your tray in the oven on the middle shelf and bake for approx 15 minutes

This stove top Granola is so incredibly easy, takes less than 10 minutes to make and is nutritiously delicious. Enjoy it for breakfast with some yogurt or just as snack!  INGREDIENTS 1 cup oats ½ cup chopped almonds ½ cup chopped pecans 1 tbsp pumpkin seeds 1 tbsp sunflower seeds ¼ cup dried cranberries ¼ cup sultanas or chopped dried apricots 2 tbsp melted coconut oil  3 tbsp clear honey INSTRUCTIONS In a medium frying pan over a medium heat, toast the oats, almonds, pecans, pumpkin seeds and sunflower seeds for 3-5 minutes, stirring regularly until the oats start to go golden and the nuts and seeds are fragrant but not burnt. Add the coconut oil to the mixture and mix well coating the oats by pressing down using the back of your spoon, so that the oats absorb the oil. Add the honey and stir well making sure everything is coated well, then add the sultanas and cranberries, mix well so they are evenly distributed. Remove your pan fr

Man size Chocolate Chip Buttery Shortbread - can you handle it? Only 4 basic ingredients needed! INGREDIENTS 24g caster sugar 34g butter, softened 44g plain flour Chocolate chips (quantity you decide) METHOD Beat together the sugar and butter in a small bowl until pale and smooth. Mix in the flour until all is combined, you may have to use your hands to bring the dough together Roll the dough into a ball, place on your baking tray and flatten until the dough is about 1½cm in thickness and then refrigerate for at least an hour or until the dough is nice and firm Preheat your oven to 200ºc / 180º fan Place in the oven on the middle shelf and bake for approx 15 minutes or until the edges are beginning to brown Leave to cool on tray for 5 minutes then transfer to wire cooling rack

NO ADDED SUGAR - FAT FREE - DAIRY FREE Without Sultanas  These wholesome cookies make the perfect snack to keep you going between meals or as an on the go breakfast! They're soft and delightfully chew, yet firm enough not to make a mess. With Sultanas  INGREDIENTS 1 egg  280g (approx) jar Apple sauce 1 tsp cinnamon 1 ¼ cups oats ½ cup plain wholemeal flour (sultanas optional) METHOD Preheat oven 180ºc / 160º fan Mix all ingredients together in a bowl Use a spoon to scoop the mixture into mounds/balls on the baking tray making sure you leave enough room between each cookie. The mixture will be sticky. Then using the back of a spoon flatten down each one to make a cookie shape. I find using a metal spoon dipped in cold water helps with this mix. Bake for 25-30 minutes, allow to cool for 10 minutes the carefully place on a cooling rack

NO ADDED SUGAR - NO ADDED FAT - EGG FREE  Baking and eating healthily doesn't get any easier or tastier than this! Just 4 ingredients! Give your traditional fruit loaf recipe a tasty healthy twist by using wholemeal flour and adding Weetabix to this amazingly quick and easy recipe. INGREDIENTS Makes one 800g loaf  2 Weetabix + ½ Weetabix for the topping 227g (8oz) wholemeal self-raising flour 85g (3oz) mixed dried fruit and seeds 200ml skimmed or semi skimmed milk METHOD 1. Preheat oven to 190ºc / 170º fan and grease/line a 8"x4"x3" loaf tin 2. Crush your Weetabix into fine crumbs 2. Add the other dry ingredients and mix, then add then add the milk, mix well until all is combined 3. Put your mixture into your prepared loaf tin and level of the top 4. Crush your remaining ½ a Weetabix and sprinkle over the top of the loaf 5. Place your loaf in the oven on the middle shelf and bake for approx 1 hour or unti

PROBABLY THE EASIEST & HEALTHIEST FRUIT CAKE EVER! SUGAR FREE - FAR FREE - EGG FREE Baking a cake really doesn't get any easier than this! This fruit cake has a soft top, a scrumptious soft spongy centre with the addition of the sweet plump juicy sultana's, followed by that freshly baked crusty bottom. All you need is two basic cupboard ingredients, a mug, a mixing bowl and a slow cooker. In less than two hours you have a delicious mouthwatering fruit cake. INGREDIENTS  2 mugs of self-raising flour 1 mug sultanas 1 cup of tap water METHOD  Line your slow cooker pot with grease proof paper Add all the ingredients to a mixing bowl and mix well until everything is combined Spoon the mixture into the slow cooker pot, place a tea towel over the pot so it hangs over the sides and then put your lid on. The tea towel is there to stop the condensation dripping onto the cake. NOTE COOKING TIMES MAY VARY DEPENDING ON SLOW COOKE

SUGAR FREE - FAT FREE - EGG FREE - DAIRY FREE These wholesome cookies make the perfect snack to keep you going between meals or as an on the go breakfast! They're soft and delightfully chewy, yet firm enough not to make a mess. INGREDIENTS 1 tbsp chai seeds  2 tbsp water 350g banana (approx 2 ½ medium bananas) ½ tsp cinnamon 1 ¼ cups oats (115g) ½ cup plain wholemeal flour (50g) METHOD Preheat oven 180ºc / 160ºfan  Place the chia seeds in small container with the water and leave to sit for 10 -15 minutes, until they begin to gel. In a medium bowl mash your bananas, and stir through your chia seeds Add the oats, cinnamon, flour and mix well until everything is combined. You should get a cookie dough that has a slightly sticky texture Using a metal tablespoon scoop the mixture and place rounds on your prepared baking tray. The mix will be quite sticky so making the perfect shape will be tricky. I find using a metal spoon dipped i

Approx 40 calories per biscuit Makes 9 biscuits INGREDIENTS  50g oats  ½ tsp baking powder 1 tsp almond extract 4 glacier cherries 1 small/medium egg METHOD  Preheat oven 190ºc / 170º fan Place all your ingredients into a small food processor and blend until all the ingredients are combined, but be careful not to turn mixture into a paste as you still want texture with your oats. If you find your mixture is very wet just add a few more oats.  Spoon walnut size balls of dough onto a lined baking tray and then flatten slightly with the back of a spoon (you should get 9 biscuits) Place in the oven on the middle shelf and bake for about 12-15 minutes or until biscuits start to go a golden brown Once baked leave on tray to cool for a couple of minutes, then remove and place on a wire cooling rack to finish cooling.

No added sugar - Fat free Makes 4 slices Approx 75 calories per slice INGREDIENTS ½ cup oats 1 small/medium egg 1 tsp ground ginger 1 tbsp Whitworths Fiery Crystallised Ginger (chopped) ¼ cup of grated carrot METHOD Preheat oven 200ºc / 180º fan and grease a small oven proof dish Put all the ingredients into a mixing bowl and mix well until all is combined, mixture will be sticky Scoop mixture into your baking dish Place in oven on middle shelf and bake for approx 20 minutes or until edges start to go a golden brown Leave in baking dish once baked for approx 10 minutes, then carefully turn out onto a wire rack to cool  Once cool, slice into four 

Scrumptiously tasty, with only 5 ingredients required and no scales needed; making healthy mini loaves has never been easier! There're high in fibre, dairy free, egg free, fat free and have no added sugar. All the sweetness comes from the dates. INGREDIENTS 1 cup dried dates, halved 1 cup boiling water 1 cup wholemeal self-raising flour 1 cup self-raising flour 1 tsp baking powder ¼ cup roughly chopped walnuts, plus a few for decoration or you can use pecans as I did. METHOD Put the dates in a medium mixing bowl with the boiling water and leave to soak until the water has cooled While the dates are soaking preheat your oven to 200ºc / 180º fan and line /grease your mini or muffin tray Now your dates have cooled, mix in the rest if the ingredients, flours, baking powder and chopped walnuts if your using until everything is well combined. If you find your mixture is a little dry just add a small amount of cold water. Transfer your mixture evenly in