Simply Scrumptious

These cookies are soft and delightfully chewy, yet firm enough not to make a mess. Each mouthful is like a tropical delight!  Naturally sweetened by the cranberries  MAKES - 6 large cookies BAKE TIME - 30 minutes INGREDIENTS 1 cup of oats 1 tsp baking powder 1 egg 1 Alpro coconut yogurt (125g pot) 2 tbsp dried cranberries 1 tbsp desiccated coconut ¼ cup ground oats METHOD Preheat oven 180ºc / 160ºc fan Place all your ingredients into a mixing bowl and mix well until everything is well combined Scoop 6 spoonfuls of the mixture onto a lined baking tray, you may need more than one tray, make sure you leave enough room between each cookie as they will spread, flatten each cookie down slight using the back of a spoon Bake in the oven for approx 30 minutes or until golden brown on the edges Place cookies on wire rack to cool 

Total time required - 40 minutes Preparation time - 15 minutes  Baking time - 25 minutes INGREDIENTS 250g self raising flour 250g wholemeal self raising flour  1 tsp baking powder (optional) 75g light olive spread or your own choice 50g chopped dried dates 1 small banana, mashed 1 egg 200ml semi skimmed milk METHOD Preheat the oven 200ºc / 180º fan Sieve the flours and baking powder into a large mixing bowl and rub in the butter until you get a bread crumb consistancy Stir in the dates Place the mashed banana, egg and milk in a jug and whisk well Pour this wet mixture into the dry ingredients and to form a soft dough Roll out the dough on a lightly floured work surface until the dough is approx 2.5cm thick and cut out 12 scones using a 7cm cutter or size of your choice Place the scones carefully onto a non stick or lined baking tray Bake in the oven on teh middle shelf for approx 20-25 minutes until risen and stating to

Low Calorie - Low Fat - 100% Tasty They may not be much to look at, but they make the perfect healthy snack, these little bread-berry muffins will keep you going between meals, they're low in calories, low in fat but oozing with flavour! With so few calories per muffin you could much away on two of these and not feel any guilt! I did a comparison on blueberry muffins, supermarket blueberry muffins can have anything from 270-300 calories per muffin! My muffins approx 70 calories each! My muffins are slightly smaller, but even if they were twice the size, they still would only be 140 calories per muffin! This recipe makes approx 12 muffins Per muffin - approx 70 calories INGREDIENTS  4 slices of bread cut into cubes, including the crusts 2 eggs, beaten 240ml semi skimmed milk 1 tbsp flour (optional) 120g frozen blueberries 2 tsp SILVER SPOON half spoon sugar 1 tsp vanilla extract You can use different milk, sugar or berries, but the calo

NO ADDED SUGAR - FAT FREE - EGG FREE  YOU WILL NEED -  A food blender/processor  Set of measuring cups and spoons INGREDIENTS 2 cups of dried dates, halved 1 cup of hot water 1 cup of self-raising wholemeal flour 1 cup of self-raising flour 1 tsp baking powder ½ cup date and walnut mix ¾ cup of dairy free milk METHOD 1. Preheat oven to 190ºc / 170º fan 2. Soak the 2 cups of halved dates in the hot water for approx 30 minutes 3. Place the soaked dates and the water into a food blender and blend until you get a smooth paste consistency 4. In a mixing bowl pour in the date paste and your dairy free milk and mix well 5. Add the rest of your ingredients and mix well 6. Pour you mixture evenly into your muffin tray 7. Place in the oven on the middle shelf and bake for approx 25-30 minutes

EGG FREE - FAT FREE - SUGAR FREE - FLOURLESS Makes 9 biscuits Less than 40 calories per biscuit INGREDIENTS  40g oats ½ tsp baking powder 1 tbsp chai seeds  2 tbsp water 20g sultanas ½ tsp mixed spice METHOD Preheat your oven at 180ºc / 160º fan In a small dish soak the chia seeds with the 2 tbsp of cold water for approx 10 minutes until the mixture has turned into a gel Place all the ingredients including the chia gel into a blender/processor and blitz everything together, but making sure you don't turn the mixture into a paste, you want to keep some texture Using your hands or a spoon place walnut size balls onto a lined baking tray, flatten down each one to get a biscuit shape (you should get 9 biscuits) Place in the oven on the middle shelf and bake for approx 12-15 minutes Once baked leave on the tray to cool for 5 minutes then transfer to a cooling rack 

The perfect healthy pudding or snack, it's Low Gi so it keeps you fuller for longer, it has no added sugar, fat free, low calorie and the sweetness comes from the cherries, what's not to love about this classic flavoured oat bake? INGREDIENTS 60g oats 1 tsp baking powder 1 tsp almond extract 3 tbsp fat free natural or greek yogurt (I used greek) 1 small/medium egg 20g (4 cherries) glacier cherries, roughly chopped OPTIONAL - if you have a sweet tooth then add 1 tsp honey TOTAL CALORIES = 388 CALORIES PER SLICE = 97 METHOD Preheat oven 200ºc / 180º fan In a mixing bowl, combine all the ingredients and mix well Spray a small baking dish(approx 12cm diameter) with some Frylight and scoop in your oaty mixture Bake in the oven on middle shelf for approx 30 minutes until the top is a lovely golden brown Leave to cool for about 10 minutes, then carefully turn out onto a wire cooling rack. This bake can be eaten either hot

Probably the easiest & lowest calorie brownies ever! Ready in less than 30 minutes! OIL FREE - VIRTUALLY FAT FREE - LOW CALORIE - FLOURLESS - NO ADDED SUGAR If you like the taste of dark chocolate with high cocoa solids then these are for you, but to worry if your not so keen as there are plenty of options to sweeten these up. These brownies contain NO added sugar so will be slightly bitter, but if you add some optional add-ins your get some sweetness from that or when you have a slice you could always drizzle with a healthy syrup, or dust with a little icing sugar, even serve with some fresh strawberries and your favourite ice-cream.  All you need to make these delicious moist brownies is a food processor and a set of measuring cups and spoons Makes 9 brownies 37 calories each without cranberries 47 calories with cranberries Optional add-ins you could try are chocolate chips, nuts, dried fruit, even mini marshmallows but remember the calories w

READY IN LESS THAN 30 MINUTES! Gluten free, paleo, refined sugar free and healthy  A coconut cookie that will take you one crumble away from thinking you were somewhere exotic! These cookies are a quick, easy healthy sweet treat any time of day! INGREDIENTS 100g ground almonds 50g desiccated coconut ½ tsp baking powder ½ tsp bicarbonate of soda 1 large egg, lightly whisked 85g honey 1 tsp vanilla or almond extract (not essence) METHOD Preheat oven to 160ºfan / 180ºc  and line a baking tray with some grease proof paper In a large mixing bowl combine the ground almonds, coconut, baking powder and bicarbonate of soda Add the, honey and vanilla into the dry ingredients and mix everything together until everything is combined. The mixture should quite stiff, but also a little wet and be able to fall of a spoon. If you should find your mixture is a little dry add 1-2 tsp's of water and mix again Using a dessert spoon, spoon 8 cir

These Apple and Cinnamon Muffins are moist, have a subtle cinnamon flavor, and the perfect texture. No mixer or scales are needed, this really probably is the easiest Apple and Cinnamon Muffin recipe your ever bake! Prep time - 10 minutes INGREDIENTS 1 cup of apple sauce 1 egg, lightly whisked 2 cups self-raising flour 1 tsp ground cinnamon METHOD  Preheat oven 160ºc / 180º fan and grease your muffin tray Put your apple sauce and whisked egg into a bowl and mix well Then add the rest of the ingredients and mix until all is combined Pour the mixture evenly into your prepared muffin tray and bake in the oven on the middle shelf for approx 20-25 minutes or until a skewer/cocktail stick comes out clean. If you find your muffins browning before they are baked, cover loosely with some foil Leave your muffins in the muffin tray for approx 10 minutes before removing onto a wire cooling rack

Brighten up your afternoon with a slice of this moist scrumptious indulgent coffee cake. A classic coffee sponge with a chocolate star on each slice, which is an optional extra. This is a lighter/healthier version of the favourite classic coffee cake. Made with half spoon sugar and at a reduced amount. For a sponge cake this recipe has very little sugar! I also opted for a low fat olive spread. Having made the healthier changes it hasn't impacted on the flavour at all, if anything it's enhanced the richness of the coffee flavour, but without making it bitter. This simple yet moreish cake is perfect for when friends or family visit as it takes no time at all to make. Approx 130 calories per slice without decoration INGREDIENTS 135g plain flour 1 tsp baking powder 30g of ½ spoon sugar (Silver Spoon) 100g light olive spread 85ml skimmed milk 1 tbsp coffee granules + 1 tbsp boiling water 1 egg, beaten  OPTIONAL ADD IN 30g chocolate chips t

READY IN LESS THAN 30 MINUTES! Gluten free, paleo, no added sugar and healthy. A Cherry Bakewell cookie that will take you one crumble away from thinking you were somewhere exotic! These cookies are a quick, easy healthy sweet treat any time of the day! INGREDIENTS  100g ground almonds 50g desiccated coconut ½ baking powder ½ baking soda 1 large egg lightly whisked 85g clear honey 1 tsp almond extract 6 glacier cherries, finely chopped METHOD Preheat the oven to 180ºc / 160º fan and line a large baking tray with some grease paper In a large bowl, mix together the ground almonds, coconut, baking powder and baking soda Next add the egg, honey, chopped cherries and almond extract into the dry ingredients and mix everything until combined. The mixture should be able to hold itself, but should still be a little wet and quite easily drop off a spoon. Should you find your mixture is a little too dry add 1-2 tsp's of water and mix aga

Just 3 ingredients to make these delicious melt in the mouth shortbread thins. Not so healthy though, none the less they go down a treat with a hot afternoon cuppa INGREDIENTS 24g caster sugar 34g butter, sofened 44g plain flour METHOD Beat together the caster sugar and butter in a small bowl until pale and smooth. Sift the flour into the mixture, mix until all is combined and use your hands to bring the dough together Roll the dough into a sausage shape, wrap tightly in some cling film and pop in the fridge for at least an hour or until the dough is solid Preheat your oven to 200ºc / 180º fan and line a baking tray Unwrap the cling film and slice the sausage into rounds, approx 8mm in thickness. Place onto your lined baking tray and bake for approx 15 minutes or until the edges are beginning to turn brown/golden Leave to cool for 5 minutes then transfer to a wire rack to cool completely