Simply Scrumptious

DAIRY FREE - GLUTEN FREE - 4 INGREDIENTS These cookies are a delicious and healthy treat the whole family will enjoy. The banana bread flavour is simply scrumptious, your go bananas for more! The cookies are moist, naturally sweet and only need 4 ingredients Here's what your need to make these scrumptious dairy free banana bread cookies INGREDIENTS  Makes 12 cookies 1½ cups ground oats ¼ tsp bicarbonate of soda 1 tsp cinnamon 4 ripe medium bananas, mashed INSTRUCTIONS Preheat oven to 160ºfan / 180ºc and line a baking tray with grease proof paper Add the oat flour, bicarb and cinnamon to a bowl and mix well Mash the bananas well with a fork and add then to the dry ingredients Mix until all the ingredients are evenly combined Use a spoon and place spoonfuls of dough on the baking tray, gently flatten the cookies with a fork or the back of a spoon Bake for approx 25-30 minutes until the middles have set and aren't wet ...

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 ...

To make these scrumptious Nutty Nibble Chocolate Covered Irresistible Fruit Slices all you need is a food processor, 3 ingredients and 30 minutes! VEGAN AND PALEO - FRIENDLY INGREDIENTS 1 cup dried dates packed, soaked for 15 minutes and then drained 1 ½ cups of nuts - I used a mixture of walnuts, pecans, hazelnuts, almonds and cashews 1 bar of chocolate of choice - I used a white organic bar  (Vegan & paleo friendly dependant on chocolate you use) METHOD Line an 8 x 8 baking tray/dish with some grease proof paper and place to one side In your food processor add the drained dates and nuts. Blitz/blend until the dates and nuts have broken down, but you can still see small pieces of nut. Your mixture should be sticky Transfer the mixture into your prepared dish, press down firmly and evenly making sure you go into all the corners Pour your melted chocolate over your mixture and spread evenly You can place your dish in the freezer...

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 ...

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  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 

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

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 dip...

Delicious gingerbread men that are incredibly addictive and baked to perfection! They come out of the oven soft and then harden as they cool. An old-fashioned childhood favourite Easy to make and taste great! Makes 10-12 Approx 100 - 120 calories per man TOTAL INGREDIENT CALORIES = 1200 (approx) INGREDIENTS 100g plain flour 90g wholemeal flour 2 tsp bicarbonate of soda 1 heaped tsp ground ginger 40g crystallised ginger, chopped (optional) 50g light olive spread 100g golden syrup METHOD Preheat oven to 190ºc / 170ºfan / gas 5 and line a baking tray with baking paper Sieve the flour, bicarbonate of soda, and ground ginger into a large bowl and add the chopped ginger if using Heat the butter and syrup until dissolved. Leave the mixture to cool slightly before adding it to the dry mixture, mix well until all the ingredients form a dough Chill your ginger dough in the fridge for approx 30 minutes On a clean working surface,...

INGREDIENTS  1 medium/large ripe banana 2 tbsp cacao nibs 2-3 tbsp dried chopped dates 1 cup of porridge oats, lightly blitzed in a food processor, you still want an oaty texture METHOD 1. Preheat your oven 180c / 200 fan 2. Line a small baking tray or dish with grease proof paper 3. Mix all the ingredients together until they are thoroughly combined 4. Tip your mixture onto your baking tray and press down quite firmly 5. Bake in the oven on the middle shelf for approx 20-25 minutes or until starts to go golden brown 6. Leave on the baking tray to cool for 5 minutes, then transfer to a wire rack to cool completely 7. Once cool cut to desired size and shape

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 

A sugar-free biscuit Crumbly, oaty and chewy, everything you could want in a biscuit! INGREDIENTS 50g porridge oats 50g wholemeal flour 50g fruit purée 50g light olive spread, melted 1 tsp baking powder 1 tsp ground cinnamon 1/2 tsp mixed spice (Sultana’s optional, I put a few in) METHOD   1. Preheat oven to 190c/170 fan/gas 5 2. Line to baking trays with grease proof paper 3. Place all the ingredients into a mixing bowl and mix well until all is combined 4. Place walnut size portions of the mixture onto your baking tray leaving room between each one. Flatten slightly using the back of a teaspoon or fork 5. Place biscuits in the oven for approx 15 minutes or until they start to take on a golden colour.  6. Leave the biscuits on the tray to cool and to firm up.

INGREDIENTS 40g oats 1/2 tsp baking powder 1 small egg 15g mixed seeds 15g dried cranberries METHOD 1. Preheat oven to 180 fan / 200c  2. In a mixing bowl add all the ingredients and mix well until they are all combined 3. Transfer mixture to a small baking dish, (mine is about 10cm diameter) and press down firmly 4. Bake in the oven on the middle shelf for about 20-25 minutes or until golden brown 5. Leave in the dish to cool for 10 minutes, then carefully transfer to a cooling rack NUTRITIONAL INFORMATION Oats 148 calories egg 54 calories mixed seeds 90 calories cranberries 51 calories TOTAL CALORIES = 292 Serves 4 = 73 calories per serving  (PLEASE NOTE CALORIES ARE APPROX)

Savoury meets sweet! The perfect healthy pudding or snack, it has 2 of your 5 a day, oats that have a Low Gi that keep you fuller for longer, it's sugar free, fat free, low calorie and the sweetness comes from the naturalness of the honey; what's not to love about this oat bake? Approx 278 calories in whole recipe Sliced into 4 is approx 70 calories per portion INGREDIENTS 40g oats 30g peeled & grated carrots 30g peeled & grated parsnips 1 tsp baking powder 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp mixed spice 3 tbsp fat free natural/greek yogurt with honey 1 egg METHOD  1. Preheat oven to 180 degrees 2. In a mixing bowl, combine all the ingredients and mix well 3. Spray a small baking dish with some frylight (approx 12cm diameter) and scoop in your oaty mixture 4. Bake in the oven on middle shelf for approx 30 minutes until the top is a lovely golden brown 5. Leave to cool and carefully turn out...

Just 4 basic ingredients needed to make these soft, fluffy tasty vegan banana cookies These cookies are sugar, fat and egg free  Prep time 10 minutes Cook time 12-15 minutes Total time approx 25 minutes INGREDIENTS 2 ripe bananas, mashed 1/3 cup of almond milk, or any plant based milk. (you can use normal milk if you prefer) 1 cup self raising flour 1/2 tsp baking powder METHOD 1. Preheat your oven to 180'c and line a baking tray 2. Mash the banana well, so there are no lumps (I use a mini food processor) 3. Add the almond milk or the milk of your choice and mix well 4. Sift the flour and baking powder into the wet mixture and stir well until you have a thick batter consistency 5. Using a spoon drop spoonfuls onto your baking tray leaving enough room for the cookies to spread, you may have to use two baking trays 6. Bake in the oven on middle shelf for approx 12-15 minutes, or until edges start to go a golden brow...

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...

These slices are the perfect breakfast to fuel your morning, they are packed full of goodness  Made with just 6 basic ingredients. INGREDIENTS  3-4 Weetabix crushed 1 cup of oats 2 tbsp honey 1 tbsp butter (optional) 2 tbsp crunchy peanut butter 3 ripe bananas mashed METHOD 1. Preheat oven 160C / 140C FAN / GAS 3. Line a square baking tin (20cm) with grease proof paper 2. Heat the peanut butter, butter and honey in a pan on a low heat until melted, then pour into a large mixing bowl 3. Add the mashed banana, oats and Weetabix, mix well until all the mixture is thoroughly combined 4. Tip your mixture into your prepared tin and level out the top 5. Place in the oven on the middle shelf for approx 30 minutes, until golden brown. 6. Leave to cool slightly, then carefully place on a cooling rack. Once cooled cut into 9 square pieces and store in an airtight container

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

INGREDIENTS 200g porridge oats 300ml water (can use apple or orange juice) 2 tbsp honey 60g dried dates (or any dried fruit) 60g sultanas (or raisins, currants) 30g walnuts (or any nuts) METHOD Preheat oven to 180 Celsius Put the water/juice and honey in a pan and heat gently until it starts to simmer Add the oats and mix well until completely combined, there should be no liquid left, it should be absorbed. Take of the heat and mix in the fruit and nuts Mix well then tip into a greased lined baking tray. Press down the mixture so its all compacted.  Bake in the oven on middle shelf for approx 40 minutes or until golden brown and has a crispy top Remove from the oven, cut into squares whilst the flapjack is still warm, but leave in the tray to cool Once cooled turn out and enjoy the taste and chewiness without feeling guilty 

INGREDIENTS  1 cup of sultanas 1-2 tbsp desiccated coconut  4 Weetabix 2 heaped tbsp Hi Pro Peanut Powder 1 tbsp cocoa powder (more if you want it really chocolatey) 2 tbsp runny honey Little water if needed to make it more wet METHOD Put all the ingredients in food processor and blend until you have a more or less smooth consistency Line a baking tray with parchment paper Press the mixture into your tray so its about 1cm in thickness, you could always do as I do, place my mixture inside some folded over parchment paper and using a rolling pin roll my mixture to the desired thickness and then I transfer to the tray Leave to set in the fridge, then cut into slices or desired shapes