Simply Scrumptious

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...

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...

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

Total time required - 40 minutes Preparation time - 15 minutes  Baking time - 25 minutes INGREDIENTS 250g self raising flour 250g wholemeal self raising flour  1 tsp baking powder (optional) 75g light olive spread or your own choice 50g chopped dried dates 1 small banana, mashed 1 egg 200ml semi skimmed milk METHOD Preheat the oven 200ºc / 180º fan Sieve the flours and baking powder into a large mixing bowl and rub in the butter until you get a bread crumb consistancy Stir in the dates Place the mashed banana, egg and milk in a jug and whisk well Pour this wet mixture into the dry ingredients and to form a soft dough Roll out the dough on a lightly floured work surface until the dough is approx 2.5cm thick and cut out 12 scones using a 7cm cutter or size of your choice Place the scones carefully onto a non stick or lined baking tray Bake in the oven on teh middle shelf for approx 20-25 minutes until risen and s...

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

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 ...

Scrumptiously tasty, with only 5 ingredients required and no scales needed; making healthy mini loaves has never been easier! There're high in fibre, dairy free, egg free, fat free and have no added sugar. All the sweetness comes from the dates. INGREDIENTS 1 cup dried dates, halved 1 cup boiling water 1 cup wholemeal self-raising flour 1 cup self-raising flour 1 tsp baking powder ¼ cup roughly chopped walnuts, plus a few for decoration or you can use pecans as I did. METHOD Put the dates in a medium mixing bowl with the boiling water and leave to soak until the water has cooled While the dates are soaking preheat your oven to 200ºc / 180º fan and line /grease your mini or muffin tray Now your dates have cooled, mix in the rest if the ingredients, flours, baking powder and chopped walnuts if your using until everything is well combined. If you find your mixture is a little dry just add a small amount of cold water. Transfer your mixture evenly in...

Your be mistaken to think that your in some up market coffee shop having these Muesli Scones for breakfast! Packed full of healthy goodness, with the delicate flavours of the fruit and nuts. These scones are the perfect breakfast to set you up for the morning ahead, there're light and full of flavour and won't weigh you down.   INGREDIENTS 1 ½  cup wholemeal self-raising flour ½  cup self-raising flour 1 tsp baking powder (optional) ¼ cup dried cranberries ¼ cup dried chopped dates ¼ cup pumpkin seeds ¼ sunflower seeds 1 large egg, size does matter as dough will not hold together with small or medium egg 2 tbsp clear honey Milk in case mixture is to dry INSTRUCTIONS Preheat oven - 160ºc / 180º fan / 350ºF 1. In a large bowl, mix both flours and baking powder 2. Stir in the dried fruit, seeds and nuts 3. In a small bowl combine the egg and honey 4. Stir the wet ingredients into the dry ones 5. Using your hands form the mixture into a...

We've all heard of Fig Rolls and we've probably all tried a fig roll at some point in our life, but now there's the Date Roll! A lovely sweet date centre encased with oats and wholewheat making it a healthy wholesome sweet snack. WHAT YOU WILL NEED Food processor Mixing bowl and spoon Measuring cups and spoons Grease proof paper Square baking tray (9"x 9")  INGREDIENTS  FOR THE BISCUIT 1 cup (100g) porridge oats ¾ cup (90g) wholemeal self-raising flour 1 medium egg 1½ tsp vanilla essence 3 tbsp (45ml) honey FOR THE FILLING 1 cup of dried dates ½ cup of boiling water METHOD  1. Cut the dates in half, place in a bowl and soak using the boiling water. Leave to soak until the water has cooled. 2. Once your dates have cooled, preheat your oven to 160ºc / 140ºfan / 325ºF, and line your square baking tray 3. Tip the dates and water into your food processor and blitz until you get a nearly smooth paste. Scoop y...

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

This tray bake is something that will amaze you! There is no flour, no sugar, no fat and its low in calories. Its high fibre and sweetness comes from the dates, the high protein comes from the chickpeas, and the little kick comes from the lovely fiery ginger.  This simple yet moist tasty tray bake will have you going back for a second slice, maybe even a third! INGREDIENTS 400g tin chickpeas, drained and rinsed 70-80g dried dates, cut in half ½ tsp bicarbonate soda 1 egg 1½ tsp ground ginger ½ cup Whitworths fiery Ginger (less if you don't want it to strong) METHOD Preheat oven 160º fan / 180ºc Place all your ingredients into a food processor and blend until all is completely combined Pour your mixture into a square lined baking tray (9"x 9")  Place in the oven on the middle shelf and bake for approx 30 minutes

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...

Quick and easy to make, 5 minutes to prepare and approx 25 minutes to bake. Makes 6 muffins Approx 150 calories per muffin YOU WILL NEED A MEASURING CUP (THE LARGEST ONE) MIXING BOWL & SPOON MUFFIN TRAY INGREDIENTS  1 cup of dried dates, cut in half 1 cup of tap water 2 cups of self-raising wholemeal flour  1/2 cup of oats (optional) METHOD 1. Preheat your oven to 200c / 180 fan 2. Grease a muffin tray using some frylight  3. Into a mixing bowl put your dates, water, oats if using and sieve your flour in, mix well until all is combined 4. Scoop mixture evenly into your muffin tray, place in the oven on middle shelf and bake for approx 25-30 minutes, checking after 20 minutes. To check if muffins are baked, insert a skewer into the centre of a muffin, if skewer comes out clean muffins are baked if not continue to bake 5. Once baked place on a cooling rack to cool and enjoy with a lovely hot cup of tea.  ...

Makes 10 slices INGREDIENTS 3 ripe bananas 2 eggs 120g low fat greek yogurt 115g honey 1 teaspoon baking soda 195g self raising wholemeal flour 100g dried dates chopped in half PREPARATION 1. Preheat the oven to 180c / 160 fan 2. In a medium bowl, mash the bananas 3. Mix eggs, yogurt, honey, baking soda and chopped dates into the banana mixture 4. Add the flour and mix well until all is combined 5. Pour the mixture into a greased or lined bread tin (approx 23 x 13cm) 6. Bake on middle shelf for about 50 minutes, or until a toothpick/skewer comes out clean from the middle of the bread  7. Allow to cool for 15 minutes before serving

These date and walnut cottage cheese muffins have it all! They're soft, moist & crunchy. Plus its quick and easy preparation makes them the perfect muffins for busy families! These cottage cheese muffins need just 7 ingredients and can be whipped up in as little as 15 minutes! INGREDIENTS 300g fat free cottage cheese 2 eggs 1 cup of self raising flour 1 cup of self raising wholemeal flour 1 teaspoon of baking powder 1/4 cup of roughly chopped walnuts 1/4 cup of dried dates chopped (you can add more if you like) METHOD Set the oven to 180c / 160 fan 1. In a bowl, mix well the cottage cheese and eggs 2. Sift in the flour and baking powder, and continue to mix until all is combined 3. Stir in the dates and walnuts 4. Scoop/pour the dough into your muffin tray 5. Place in the oven on the middle shelf and bake for approx 15 minutes or until a skewer inserted comes out clean 6. Leave to cool in muffin tray for approx 10 m...

These are lovely afternoon treat,  full of goodness and flavour a treat you wouldn't guess were healthy! Sugar Free - Fat Free - Low Calorie Makes four squares  Calories per square approx 93  INGREDIENTS  40g oats 1/2 tsp baking powder 16 dried dates, cut in half 1 small egg 2 tbsp boiling water 2 whole walnuts, chopped  IF USING A MEDIUM EGG YOU WILL NEED TO INCREASE THE OATS BY AN EXTRA 10-15g OTHERWISE YOUR MIXTURE WILL BE TO RUNNY. YOUR CALORIES WILL ALSO NEED TO INCREASED METHOD 1. Preheat oven to 180c 2. Soak dates in a small container using the boiling water for about 30 minutes or until water has cooled 3. Blend the oats in a mini food processor, not so they turn to a flour consistency, you still want them oaty 4. Place oats and baking powder into a mixing bowl 5. Mix the egg into your oat mixture until all is well combined 6. Blitz the dates and the water in the ...

Recipe is gluten free, dairy free and suitable for vegetarians.  Running late for work or getting the children to school, then these slices are ideal, they're oaty, moist and chewy with that added sweetness from the dates. They're packed full of goodness to keep you going throughout the morning!  INGREDIENTS 120g porridge oats 40g dried dates, chopped in half 40g dried dates, finely chopped 1 tbsp honey 1/3 cup of grated carrot 1/2 tsp cinnamon 1/4 tsp of mixed spice INSTRUCTIONS 1. Preheat your oven to 180c/FAN 160c/350f or gas mark 4 2. Put the chopped half dates into a small saucepan and soak with 120ml of boiling water and leave until water has cooled 3. Place the oats, cinnamon, carrot, mixed spice and the finely chopped dates into a bowl and mix 4. Scoop out the soaked dates and blitz in a food processor until you get a paste. DO NOT  discard of the water as you will need this 5. Add the date paste to the saucepa...

NO ADDED SUGAR NO ADDED FAT  DAIRY FREE INGREDIENTS  1/2 cup sultanas 1/2 cup dried dates 2 tbsp desiccated coconut 4 weetabix 2 tbsp cocoa or cacao 2 tbsp honey  1 tbsp of cold water (you may need to add more if mixture is to dry) 1 tsp of good orange essence METHOD 1. Put all your ingredients in a food processor and blend until smooth like fudge 2. Line a baking tray with parchment paper 3. Press your mixture into your baking tray so its approx 1cm in thickness, you could always do what I do, place my mixture in some folded over grease-proof paper and using a rolling pin roll my mixture to my desired thickness and then I transfer to my tray, leaving in the paper until firmed up and ready to slice. 4. Place in fridge to set for a good few hours, then slice to your preference This slice is best kept in a sealed container in the fridge and keeps for at least a good week

This is a simple recipe with basic ingredients that will give you a scrumptiously moist fruit cake, with plump sweet juicy sultanas WHAT YOU WILL NEED Slow cooker Mixing bowl Grease poof paper to line your slow cooker bowl A clean tea towel  A standard size drinking mug INGREDIENTS 2 mugs self raising flour 1 mug of sultanas 1 1/2 mugs of stewed black tea 1 tsp baking powder (optional) METHOD 1. Place your sultanas into your mixing bowl and pour in just 1 mug of your stewed black tea,(keep the other half one side as you may need it later) let soak for a approx 2-3 hours 2. Sieve your flour and baking powder (if using) into your wet mixture and stir well until all is combined, if you find your mixture is to dry add the rest of your tea that you kept to one side 3. Pour you fruit mixture into your prepared slow cooker, place tea towel over the top of the slow cooker and then place the lid on top. 4. Set your slow cooker on high...

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