Simply Scrumptious

Just 4 ingredients to make these healthy muffins, they're moist, oaty and naturally sweetened from the bananas Prep time 5 minutes Cook time 30 minutes Total time 35 minutes INGREDIENTS 3 medium ripe bananas 2 cups of oats 2 eggs 1 tsp bicarbonate of soda ¼ cup honey (optional) METHOD Preheat oven 180ºc / 160º fan Lightly grease a muffin tray (you may need more than one) Add all the ingredients to a food processor and blend until smooth and all the ingredients are combined Pour your mixture evenly into your muffin tray (s) Place in the oven on the middle shelf and bake for approx 30-35 minutes, checking after 20 minutes. To check if your muffins are baked, insert a skewer or toothpick into the centre of a muffin, if it comes out clean muffins are baked, if not continue to bake Let your muffins cool for at least 10-15 minutes before removing from the muffin tray, then transfer them to a cooling rack

This is an easy recipe to follow and takes very little time to prepare NO ADDED SUGAR - NO ADDED FAT For this recipe you will need: A standard drinking mug Mixing bowl and spoon Teaspoon INGREDIENTS  1 mug water (boiling) 50g/2oz cocoa powder ½ mug sultanas ¼ mug hazelnuts, roughly chopped 1 egg lightly whisked 2 mugs of self-raising flour 1 tsp baking powder (optional) ½ mug of white chocolate chips METHOD Pour the water into a mixing bowl and gently whisk in the cocoa powder, then add the sultanas, leave to soak until the water has cooled Preheat oven 200ºc / 180º fan Add the egg to the sultana mixture and stir, then sieve the flour and baking powder into the mixture, followed by hazelnuts and chocolate chips, mix well until everything is combined Pour your mixture into a lined baking tray (high sided) or a brownie tray and place in the oven on the middle shelf and bake for approx 45-50 minutes or until baked. If your ...

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...

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!

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

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

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...

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 ...

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 sod...

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 COOK...

NO ADDED FAT - EGG FREE - SUGAR FREE INGREDIENTS Makes 4 mini loaves Each mini loaf is less than 150 calories each  INGREDIENTS 125g self-raising flour 50g fruit and seed mix 120ml skimmed milk or your choice You could if you wanted to, use half wholemeal self-raising and half white self-raising flour if you like the nutty wholegrain flavour that comes from wholemeal.  NOTE - You do get a lighter and better rise using just white flour as wholemeal is heavier.   METHOD Preheat oven 200ºc / 180ºfan Grease a mini loaf tray or muffin tray Put the flour and the fruit and seed mix into a bowl and mix Make a well in the middle of the dry ingredients and pour the milk in, mix well until everything is combined, if your mixture appears a little dry just add a little more milk Spoon your dough evenly into your mini loaf tray. Place in the oven on the middle shelf and bake for approx 20-25 minutes, checking after 15 minutes. Onc...

These muffins are deliciously tasty with a subtle kick of cinnamon with every mouthful. They are fat free with no added sugar which make them perfect for snacking on when hunger strikes! They have a lovely chewy outer crust to them and mouthwatering moist tasty centre, which will make hard to resist a second helping! YOU WILL NEED A BLENDER FOR THIS RECIPE INGREDIENTS 75g apple peeled, cored and roughly chopped 50g carrot grated 50g banana 1 egg 1 tsp cinnamon 100g self-raising flour ½ tsp baking powder (optional) METHOD Preheat oven 180ºc / 160ºfan and grease your muffin tray Blitz apple and banana in your food blender/processor to make a puree Grate your carrot In a bowl add the puree and egg, whisk until both are combined Sieve in the dry ingredients, mix well Fold in the grated carrot Pour the mixture evenly into your muffin tray Bake in the oven on the middle shelf for approx  25-30 minutes

A delicious classic chocolate brownie, packed full of chocolate, a perfect treat any day of the week. These brownies are fudgy, but also are cake like, it's what's called the perfect Brownie! With only 5 basic ingredients needed for this recipe, you really can't go wrong, its definitely fool proof. They take no time at all to make, the hardest part is waiting for them to bake! INGREDIENTS 180g good quality dark chocolate 160g butter, cut into pieces/cubes 100g caster sugar 3 medium eggs 100g plain flour METHOD Preheat your oven 180ºc / 160ºfan and line your brownie tin (30cm x 21cm) Break up your chocolate and place in a microwave bowl along with the butter and melt in the microwave for approx 5 minutes, stirring halfway through Whisk the eggs and sugar in a mixing bowl  Carefully stir in the melted chocolate, then add the flour and mix well Pour your brownie mixture into your prepared baking tray and place in the oven ...

These cookies taste just like there namesake! Plenty of sweet carrot with hearty oats accompanied with that lovely taste of cinnamon, which makes just want to go back for seconds.  The cookies can be stored in an airtight container for up to a week, but believe me they won't last long! Approx calories for the whole bake is 900 I made 9 decent size cookies which made each cookie 100 calories INGREDIENTS 1 cup (100g) oats ¾ cup (90g) wholemeal self-raising flour 1½ tsp baking powder 1½ tsp ground cinnamon 1 tbsp (14g) light olive spread, melted and cooled slightly  1 large egg room temperature 1 tsp vanilla essence ¼ cup (60ml) honey ¾ cup (68g) grated carrot,  Pinch of salt (optional) METHOD   Preheat the oven to 160ºc / 140º fan / 325ºF and line a baking tray with either a silicone baking mat or grease-proof paper In a medium bowl mix together the oats, flour, baking powder and cinnamon In a separate...

FAT FREE - EGG FREE - NO ADDED SUGAR - DAIRY FREE - YEAST FREE Just four simple ingredients to make these delicious spiced fruit bread buns! No scales required just a set of measuring cups and spoons! If you don't have measuring cups don't worry, you can use a normal cup or mug as long as you use the same one for all the measurements. The bigger the cup/mug the more buns you make I used a small mug and made 9 buns The recipe does say white self-raising flour, but I tried it with half wholemeal flour and half white self- raising flour. Having made these buns both ways, I found using all white self-raising flour gives you a lighter and better rise to the buns as I found the wholemeal makes the buns heavier and they didn't seem to rise as much. The wholemeal also has that distinct taste of wholegrain. So it's a personal preference to what flour you decide to use.  INGREDIENTS   2 cups of self-raising flour 1 cup of mixed dried fruit 1...

Just 4 basic cupboard ingredients needed to make these sweet treat White Chocolate Chunk Muffins These muffins contain no added sugar - no added fat and have no egg! WHAT YOU WILL NEED Mug or cup of your choice (the bigger the mug/cup the more muffins you make) Muffin tray Mixing bowl & spoon PREP TIME - 10 minutes OVEN TEMP - 200 ºc / 180ºfan BAKE TIME - 20-25 minutes INGREDIENTS 2 cups of self raising flour 1 cup of milk ½ cup of white chocolate chunks ½ cup of Cadburys drinking chocolate METHOD 1. Preheat oven & grease your muffin tray 2. Sieve flour and drinking chocolate into a mixing bowl 3. Stir in your chocolate chunks 4. Add milk to the dry mixture and mix until all the ingredients are combined 5. Scoop mixture into your prepared muffin tray 6. Place muffins in the oven on the middle shelf and bake, check muffins half way through baking, to check if your muffins are baked insert a cocktail stick into the centre of a muffin,...

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 

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...

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 co...