Simply Scrumptious

NO ADDED SUGAR - LOW CALORIE - 50/50 An easy fuss free healthier recipe for scrumptious classic melt in your mouth ginger biscuit, all done in 30 minutes! These Ginger biscuits have it all, they're full on flavour, chewy and big on crunch, with that added kick from the fiery ginger. INGREDIENTS 60g SR flour 60g wholemeal SR flour 1 tsp bicarbonate of soda 1-2 tsp ground ginger 40g light olive spread or your choice 2 tbsp golden syrup Crystallised ginger, chopped 50g sugar (OPTIONAL) METHOD Preheat oven 180ºc and line two baking trays with grease proof paper In a saucepan heat the olive spread, syrup and sugar if using until dissolved. Leave the mixture to cool slightly, then mix in the dry ingredients to form a dough On a lined baking tray/trays place teaspoon size balls (or shape of choice) and flatten slightly with the palm of your hand or the back of a spoon, make sure you leave enough space between each of them as they will ...

These cheese and garlic oat biscuits are packed full of savoury flavour in every crunchy bite.  Your find them irresistible!  Who knew making homemade savoury biscuits would be so easy?  You only need 6 ingredients to make these deliciously scrumptious cheese and garlic biscuits.  INGREDIENTS 100g jumbo oats 100g self-raising wholemeal flour 50g light olive spread or your choice 60ml water 50g grated cheese (I used Eatlean Smoked Low Fat Cheese) ½ tsp garlic granules Pinch of salt (optional) METHOD Preheat the oven to  180ºc / 160ºfan and line a large baking tray Put the jumbo oats and flour into a large mixing bowl and rub in the butter until you have the consistency of breadcrumbs  Stir in the cheese, garlic granules and salt. Next add the water, a little at a time until you have a dough On a clean work surface sprinkle a little flour and roll out your dough to the thickness of about 0.5cm. Using...

Ready in less than 30 minutes! These custard powder cookies are a buttery treat Initially you get a satisfying crunch, then the cookie just melts away in your mouth. Super simple to make No kitchen scales required just a set of measuring spoons INGREDIENTS 3 tbsp sugar (36g) 3 tbsp butter (42g) 1 egg, medium 3 tbsp custard powder (24g) 5 tbsp self-raising flour (40g) ½ tsp vanilla essence I swapped three of my ingredients to healthier alternatives  Sugar - 1 tbsp ½ spoon sugar Butter  - light olive spread custard powder - reduced sugar custard powder METHOD Preheat oven 160ºc / 140º fan Cream together the butter and sugar Beat in the egg and vanilla essence Stir in the custard powder and flour until everything is well combined Spoon teaspoons of the mixture onto a lined baking tray, making sure you leave room between each as they will spread, press down each cookie lightly with the back of a fork or spoon...

You can nibble away happily with these delicious mini cheese biscuits knowing that they are low in fat, low in calories and high in protein The perfect healthy snack! These cheesy biscuits are free from flour, have no egg and no added fat INGREDIENTS ½ cup ground oats/oat flour  20g Eatlean Spreadable Cheese 20g Eatlean grated cheese 1 tbsp water Oven temperature - 180ºc / 160º fan Bake time - 15 minutes METHOD Preheat oven 180ºc / 160º fan Mix all the ingredients together to form a dough. The dough may be sticky which is absolutely fine, if it's very sticky just sprinkle with a little extra oat flour Place your dough between two sheets or a folded sheet of grease proof paper, using a rolling pin roll the dough out to about ½ cm in thickness Using a mini cookie cutter cut out your biscuits and carefully place on a non stick baking tray, repeat the process until you have used all the dough Place in the oven on the middle sh...

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 

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 

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 

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 co...

Less than 50 calories per biscuit! Scrumptiously tasty,  your guaranteed to be going back for seconds! YOU WILL NEED A BLENDER FOR THIS RECIPE INGREDIENTS 60g oats 1 tsp baking powder 1 egg  10g dark chocolate chips 20g dried cranberries 1 tsp vanilla essence/extract Makes 9 cookies Less than 50 calories per cookie  METHOD Preheat oven 180ºc / 160ºfan and line a baking tray with either a silicone mat or grease proof paper Place your oats in your blender and pulse a couple of times, just enough to break down the oats, you don't want to turn them into flour Pour your oats and baking powder into a medium size mixing bowl Put your cranberries and chocolate chips into your blender and pulse a couple of times just to break them up, then pour them into your mixing bowl and give everything a good stir In a small jug whisk your egg and vanilla essence, pour into your dry mixture and mix well so all the ingredients are ...

These cookies are deliciously tasty, naturally sweetened by the bananas. Once you've tried these, you'll definitely be going back for a second helping! These cookies are the ideal in between snack to keep you going when hunger strikes. OATS are among the healthiest grains on the earth. They're a gluten-free whole grain and a great source of important vitamins, minerals, fibre and antioxidants. Some of the health benefits from eating oats are that they help weight loss, lower blood sugar levels and can help reduce the risk of heart disease. PEANUT BUTTER provides an excellent amount of protein, along with essential vitamins and minerals, like magnesium, potassium and zinc. BANANAS are plentiful in the vitamin B6, bananas are also a good source of vitamin C and dietary fibre. Bananas are also fat-free and cholesterol free. Remember though, the three above are all good for you, but in moderation/daily allowance! INGREDIENTS 150g / ½ cup oats ...

INGREDIENTS 75g plain wholemeal flour 75g porridge oats 75g light olive spread 1 tsp baking powder 1 tbsp golden syrup METHOD  Preheat oven 160ºc / 180º fan / Gas mark 3 Put the wholemeal flour, baking powder and porridge oats into a mixing bowl and stir together Heat the butter and golden syrup in a saucepan over a low heat until melted Pour into the flour mixture and stir until all is well combined Roll walnut size pieces using your hands and place onto your baking tray, then flatten slightly using either the palm of your hand or the back of a spoon, making sure you leave room between each cookie Place tray in oven on the middle shelf and bake for approx 7-15 minutes, depending on your oven, until golden brown If you prefer a softer biscuit, remove them from the oven a little after 7 minutes, but if you prefer a crunchier biscuit leave for approx 15 minutes, but do keep an eye on them so they don't burn

These cookies are delicious, crunchy on the outside, yet soft and chewy in the middle. You get a lovely fiery kick from the ginger and a smooth yet bitterness from the dark chocolate chips. You would never have guessed that these cookies have no added sugar or fat in! These cookies are perfect as a snack or breakfast on the go. MAKES APPROX 16 COOKIES  APPROX CALORIES PER COOKIE = 187  INGREDIENTS  3 cups (270g) porridge oats  1 cup (225g) wholemeal self raising flour 1/2 cup (115g) self raising flour 2/3 cup (125g) Whitworths Fiery Crystallised Ginger (chopped) 1 1/2 - 2 tsp ground ginger 1/4 cup (90g) clear honey 1 large egg whisked 1 tsp baking powder 1 tbsp dark chocolate chips 5 tbsp water METHOD Preheat oven to 180c / 160 fan Place the oats, flour, baking powder, chocolate chips, ginger and ground ginger in a bowl and mix to combine Add the egg, honey and water to the mixture and mix well until a...

Crunchy, chewy nutty delights! Cook time 20 minutes 12 servings INGREDIENTS 30g light olive spread, softened 3 tbsp maple syrup or honey 2 medium eggs 75g crunchy peanut butter 50g porridge oats 130g wholemeal plain flour METHOD 1. Preheat oven to 200c / 180c fan / gas 6  2. Line a baking tray 3. Beat in the olive spread then add in the syrup/honey and eggs and mix. Then mix in the peanut butter, then oats and lastly the flour. You may need to add a little more flour.  4. Divide the mixture into 12 large walnut size balls onto the baking tray, making sure you leave enough between each one, flatten each ball with a fork or the back of a spoon. 5. Bake in the oven on middle shelf for approx 15-18 minutes until golden brown 6. Cool on the baking tray for five minutes then place on a cooling rack to cool completely 

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 co...

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 coo...

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

These 4 ingredient coconut flour biscuits are simple to make and take no time at all to make.  They are a very versatile biscuit as can be eaten with savoury or sweet. They are gluten free, paleo-friendly, low carb, keto and scrumptiously delicious! Makes 7 biscuits Calories per biscuit approx 130 INGREDIENTS 1/2 cup coconut flour 1/4 tsp baking soda 1/4 cup melted low fat olive spread or butter of your choice 4 eggs METHOD 1. Preheat oven to 180c / 160 fan / gas 4 2. Add the coconut flour and baking powder into your mixing bowl and mix to combine 3. Pour the melted olive spread/butter into the flour and mix well (I used an electric mixer) 4. Add the eggs and continue to mix until all the ingredients are well combined 5. Using a large spoon (table/dessert spoon) scoop a heaped spoonful and place on your prepared baking tray, making sure you leave room between each biscuit (you may need more than one baking tra...

These crunchy oaty biscuits are perfect for an evening snack, they are full of flavour and at only 40 calories per biscuit you can indulge and have two without any guilt. For this recipe you will need a mini food processor or something similar  Makes 9 biscuits Approx 40 calories per biscuit INGREDIENTS  40g oats 1 small egg 1/2 tsp baking powder 1 tsp marmite 25g EATLEAN high protein cheese, chopped roughly into little cubes (you can use normal cheese, but the calories will be more) METHOD 1. Preheat your oven to 160c fan / 180c electric / gas 4 2. Line a baking tray with greaseproof paper or a silicone non-stick mat 3. Put all your ingredients into your mini food processor and blitz to they are all combined, but not so much so that your mixture is smooth paste as you want to keep the texture of the oats  4. Once all the mixture is combined spoon 9 tsp  of the mixture onto the tray making sure they're spread apa...

These delicious biscuits have the lovely texture of the oats yet a smooth flavor of coffee and gingerbread combined, you also get that added sweetness from a random chocolate chip YOU WILL NEED A MINI FOOD PROCESSOR OR SOMETHING SIMILAR  Makes 8-9 biscuits Calories per biscuit - approx 40-45  (depending whether you add chocolate chips) INGREDIENTS 40g oats 1/2 tsp baking powder 1 small egg 1 sachet Nescafe Gingerbread Latte                                            1 tbsp chocolate chips (optional)                                                         METHOD 1. Preheat oven 180c 2. Blend the oats in the processor, but being care...

You will need a mini food processor for this recipe APPROX 30-35 CALORIES PER BISCUIT INGREDIENTS 40g oats 1 small egg 1/2 tsp baking powder 1/2 - 1 tsp ground ginger 1 tbsp of crystallised ginger (approx) METHOD  1. Preheat your oven at 180c 2. Blend the oats in a mini food processor (just enough to break down the oats) 3. Then add the rest of the ingredients to the oats and blitz until all is combined, but making sure you don't over blend as you want to keep some texture to the biscuits 4. Line a baking tray with some grease proof paper and spoon 7-8 tsps of the mixture onto the tray making sure they're spread apart as they will expand during baking, flatten down each with the back of a spoon 5. Bake in the oven on middle shelf for 12-15 minutes, until slightly golden 6. Leave to cool for a couple of minutes and then transfer to a cooling rack