Simply Scrumptious

NO ADDED FAT - NO ADDED SUGAR This loaf cake is the perfect afternoon treat It's so versatile, just slice and eat, or if you feel like indulging spread thickly with butter. You could even toast it and have it for breakfast with some honey, jam or better still a little chocolate spread. The perfect way to fuel your morning! INGREDIENTS 300g self raising flour 100g sultanas 50g pecans, roughly chopped 2 Weetabix, crushed ½ tsp mixed spice 275ml semi-skimmed milk 1 medium egg, beaten METHOD Preheat oven 130ºc / 110º fan Put all the dry ingredients into a large mixing bowl Pour in the milk and the egg, mix well until everything is combined Pour the mixture into a lined loaf tin Place in the oven for approx 1 hour 15 minutes, until the loaf is firm to touch, has taken on a lovely golden brown and a skewer when inserted comes out clean Carefully turn out your bake and place on a wire rack to cool Once cool, cut into slic

SUGAR FREE- FAT FREE - EGG FREE NO KITCHEN SCALES REQUIRED YOU WILL NEED TWO STANDARD EMPTY CLEAN BAKED BEAN OR SOUP CANS INGREDIENTS ½ cup of dried dates ½ cup of hot water ½ cup self raising flour ½ cup self raising wholemeal flour ½ tsp baking powder 2 tbsp fat free greek yogurt METHOD Preheat oven to 180ºc / 160º fan Grease and line your two clean cans, including the bottom of the can (fiddly I know and be careful of any sharp edges) Put the hot water in a medium mixing bowl Stir in the dates and baking powder, then the remaining ingredients Keep stirring until your mixture is caramel like, it will still have the lumps of dates but hopefully no flour lumps Spoon the mixture evenly into your two prepared cans, then pop on on some make shift lids using tin foil Place on a baking tray and pop into the oven and bake for approx 50 minutes Cool in the can for around 5-10 minutes, remove and cool on a wire rack Slice an

For the Marmite lover! Either LOVE IT or HATE IT! INGREDIENTS 20g low fat butter 20g plain flour 200ml semi skimmed milk 200g low fat cheese, grated 1 tsp Marmite, plus extra for spreading 6 crumpets 100g low fat mozzarella, 6 slices and the rest grated METHOD Preheat oven 220ºc / 200º fan Line the bottom of a loaf tin with a strip of grease proof paper Heat the butter in a pan over a medium heat until it has melted, then add in the flour and stir to make a paste. Gradually add the milk, continually stirring until its all combined. Simmer gently until you get a think white sauce. Add in your grated cheese and 1 tsp of Marmite. Keep stirring until the cheese has melted, then remove from the heat. Toast the crumpets, then spread with Marmite Put half of the cheese sauce into the bottom of your prepared loaf tin, then top each crumpet with a spoon of cheese sauce and a slice of mozzarella. Carefully place each crumpet on its side in the t

Did someone say cake for breakfast?  These overnight oats are just like having a slice of cake, but without all those pesky calories! Serves - 1  Calories - 150 (approx) INGREDIENTS  25g porridge oats 50g fat free cottage cheese 45ml almond milk 15-20g grated carrot 1 tsp honey ½ tsp cinnamon 2 crushed pecans 1 tsp desiccated coconut INSTRUCTIONS Mix all the ingredients together (except for the pecans and coconut) in a small bowl, the scoop into a small masons jar Add the pecans and coconut to the top of your mixture, cover with the lid, pop in the fridge overnight.  Enjoy in the morning!

Oat slices are not only a delicious and filling snack, but they are great food for on the go. I generally use sultanas when making this recipe but I do like to change it up from time to time. These oat slices are very versatile that generally most dried fruits work well in it, every so often when I'm feeling like I fancy something a little more indulgent I use half chocolate chips and half dried fruit.  INGREDIENTS 1 tbsp chia seeds + 2 tbsp water (or 1 egg) 90g low fat olive spread, melted 1 tbsp clear honey 1 tsp vanilla essence  ½ cup plain flour 1 ½ cups oats ½ cup sultanas The sultanas can be substituted for other dried fruit METHOD Preheat your oven 180ºc / 160º fan Start by soaking the chia seeds in the water in a small bowl, leave to one side for approx 10 minutes, unless your using an egg Mix the melted olive spread and the soaked chia seeds or egg (whichever your using) and vanilla together, then add the flour and mix well

NO ADDED SUGAR - FAT FREE - EGG FREE WHAT YOU WILL NEED Food blender/processor Set of measuring cups and spoons Mixing bowl & spoon Muffin tray INGREDIENTS 2 cups of dried dates, halved 1 cup of boiling water 1 cup of self raising wholemeal flour 1 cup of self raising flour 1 tsp baking powder ½ cup chopped dried dates ¾ cup of dairy free milk METHOD 1. Preheat oven 190ºc / 170º fan 2. Soak the 2 cups of dates in the boiling water for approx 30 minutes 3. Place the soaked dates and 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, mix well  5. Add the rest of your ingredients and mix well so everything is combined 6. Pour your mixture evenly into your muffin tray 7. Place in the oven on the middle shelf and bake for approx 25-30 minutes

The good thing with this bread is that there is no flour, yeast or oil, which you generally find in most basic bread recipes. With this bread your find its replaced with healthy goodness that will not make you feel guilty for going back for that second slice! The main ingredient in this bread as you have probably noticed is the oats, which are packed full of fibre, they also have antioxidants which help against heart disease. the second big ingredient in this recipe is the yogurt, and that adds moisture to the loaf. INGREDIENTS 2 cups oats  1 cup of plain low fat greek yogurt 1 tsp bicarbonate of soda 1 tbsp of mixed seeds to sprinkle on top of your loaf before going in the oven METHOD Preheat oven 180ºc / 160º fan Grease/line a small loaf tin Mix all the ingredients together in a mixing bowl Pour you bread mixture into your prepared loaf tin, and sprinkle the seeds of your choice on top (I used sunflower and pumpkin seeds) Bake in oven o

INGREDIENTS 100g jumbo oats 100g wholemeal self-raising flour 50g light olive spread 60ml water 1 tbsp chipotle flakes ½ tsp garlic granules Pinch of salt METHOD Preheat the oven 180ºC / 160º fan and line a large baking tray with some baking paper Put the jumbo oats and the flour into a large mixing bowl and rub in the butter, until you have the consistency of breadcrumbs Stir in the chipotle flakes, garlic granules and salt. Then add in the water a little at a time until you have a dough Sprinkle a little flour on a clean work surface and roll out the dough to approx 0.5cm thickness. Use a cutter to cut out your biscuits Place the biscuits on a lined baking tray and bake for approx 25-30 minutes, until golden Remove from the oven and allow to cool 

NO ADDED SUGAR - NO ADDED FAT - NO EGG A simple recipe with simple ingredients Perfectly sweetened by the naturalness from the fruit These muffins are the perfect accompaniment with an afternoon cuppa or you could slice one in half for breakfast and spread some lovely thick cut marmalade or jam on it. These muffins are sure to keep hunger pangs at bay! WHAT YOU WILL NEED Measuring cups and spoons Muffin tray greased Mixing bowl and spoon INGREDIENTS  ¾ cup mixed dried fruit (I used cranberries, chopped dates & sultanas) ¼ cup mixed seeds (I used pumpkin, sunflower & linseed) 1 cup water 1 cup self raising flour 1 cup wholemeal self raising flour 1 tsp baking powder METHOD Preheat oven 180ºc / 160º fan In a mixing bowl add the dried fruit, mixed seeds and water, give a quick stir Then sieve the flours and baking powder into the wet mixture and mix thoroughly until everything is combined, if you should find your mixt