Simply Scrumptious

A quick, easy healthier sweet treat any time of day! These cookies are a cross between a sponge cake and a cookie texture READY IN LESS THAN 30 MINUTES! Makes 4 large cookies INGREDIENTS  50g (½ cup) ground oat flour 25g (¼ cup) desiccated coconut ¼ tsp baking powder ¼ baking soda 1 medium egg lightly beaten 40g honey ½ tsp almond extract (not essence) 4 glacier cherries, finely chopped (optional) INSTRUCTIONS Preheat oven 180ºc / 160º fan and line a baking tray In a large mixing bowl combine the ground oat flour, coconut, baking powder and bicarbonate soda Add the the lightly beaten egg, honey, chopped cherries and almond extract into the dry ingredients and mix everything together until all of it is combined. The mixture should be quite stiff, well able to hold itself, but should be a little wet, enough to drop of a spoon. If your mix is too dry add 1-2 tsps of water and mix again Using a spoon, spoon 4 circles of the mix...

EGG FREE - NO ADDED SUGAR - NO ADDED FAT with the extra tbsp of oat flour without the extra tbsp of oat flour INGREDIENTS 2 ripe bananas Porridge oats approx (1 ½ cups) Splash of milk 3 tbsp berry and chia seed mix 1 tbsp desiccated coconut 1 tbsp oat flour (optional, but helps bind the ingredients, so its not so crumbly, I tried both ways and I personally prefer with oat flour) For the topping (optional) 1 tsp desiccated coconut METHOD Preheat oven 200ºc fan / 220ºc Line a small baking tin/dish Mash the bananas in a large bowl, then add the porridge oats, enough to bind the bananas together, then add the rest of the ingredients and mix well until everything is combined Scoop your mixture into a small lined baking tin, press down with the back of a spoon, then sprinkle with coconut Bake in the oven on the middle shelf for approx 20 minutes Leave to cool in dish for 10 minutes then carefully remove and place on a cooli...

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 

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...

NO ADDED SUGAR - NO ADDED FAT  These delicious oat cookies are made with just enough desiccated coconut and chocolate chips to keep you in a state of chocolatey, coco-nutty happiness! With each scrumptious bite hitting the spot, they are sure to satisfy any sweet craving with that taste of paradise! INGREDIENTS 1 cup oats 1 tsp baking powder 1 egg 1 Aplro coconut yogurt (125g) 2 tbsp chocolate chips 1 tbsp desiccated coconut 2 tbsp (level) coconut flour (you could use ground oats but you may need more than 2 tbsp) Bake time 30 minutes Makes 6 large cookies METHOD Preheat oven 160º fan / 180ºc Put all the ingredients into a mixing bowl and mix well until everything is combined Scoop 6 spoonfuls of the mixture onto a lined/non stick baking tray, you may need more than one tray. Make sure you leave enough room between each cookie as they will spread slightly, flatten each cookie down slightly using the back of a spoon Bake in...

Fancy something you know you shouldn't? Well why not make these healthier Chocolate Coconut Bars, less than 10 minutes to make and no baking required!  They taste just like a chocolate Bounty Bar! Prep time approx 10 minutes Chilling time 2hrs Servings 24 INGREDIENTS 4 cups (120g) coco-pops or any puffed rice 1/4 cup (40g) chia seeds 2 cups (200g) desiccated coconut 12g cocoa powder 1/4 cup (255g) honey 1/2 cup (110g) coconut oil, melted METHOD 1. Place the coco-pops, chia seeds, coconut and cocoa powder into a large mixing bowl and give a quick stir 2. Pour over the honey and  melted coconut oil and mix well so all is combined 3. Pour the mixture into a lined 20cm square baking dish/tin and press down firmly 4. Place the tin in teh fridge and leave to set for at least 2-3hrs, ideally over night would be better 5. Once set remove from fridge a slice into bars or squares 6. Store your breakfast bars in an airtight c...

WHAT YOU WILL NEED Muffin tray Cup or Mug of your choice (bigger the mug, the more muffins you make) Mixing bowl & wooden spoon INGREDIENTS 2 Cups/mugs of self raising flour 1 cup/mug dried tropical mix 1 cup/mug hot water 1 tsp baking powder (optional) METHOD 1. Preheat your oven to 180 fan and grease your muffin tray 2. Put your tropical mix in your mixing bowl and add your water, leave for about 15 minutes until cool 3. Sieve the flour and baking powder if using into the tropical mix and water and stir thoroughly until all is combined 4. Scoop mixture into your muffin tray 5. Bake in the oven on middle shelf for approx 25-30 minutes, checking half way through. To check muffins are baked insert a skewer into the centre of a muffin, if skewer comes out clean muffins are baked if not return to oven until baked 6. Carefully place muffins on a cooling rack to cool completely 7. Enjoy your muffins

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...

Ingredients 1 cup sultanas 2 TBSP of natural crunchy peanut butter 2-3 TBSP desiccated coconut  4 weetabix 2 TBSP cocoa powder 2 TBSP honey  Little water if needed to make more runny Method Put all the ingredients in a blender and blend until smooth like fudge Roll onto extra coconut (optional) Line a tray with baking paper Press the mix into the tray and top with some melted chocolate (optional) Leave to set in the fridge As you can see in the photo, I've cut mine into bite-size pieces, but you can cut into slices, whichever you prefer