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...

Just two basic ingredients to make the bread! Preparation just 5 minutes - baking time approx 15 minutes! YEAST FREE - EGG FREE - SUGAR FREE  Cheese and Garlic Cherry Bakewell INGREDIENTS  FOR THE DOUGH: ½ cup self-raising flour 3 tbsp milk ½ tsp baking powder (optional) FOR THE FILLING Cheese and Garlic 30g grated cheese 1-2 cloves of garlic crushed (to taste) Cherry Bakewell 1 tsp almond extract 4-6 glacier cherries chopped 1 tsp chopped almonds (optional) METHOD Preheat oven 180ºc / 160º fan Mix all the ingredients together to form a dough, if your dough is sticky add a little more flour, if it's to dry add a little more milk Shape your dough to your choice Place on a lined or non stick baking tray and bake in the oven on the middle shelf for approx 12-15 minutes or until golden brown

A simple recipe with simple ingredients Sweetened by the naturalness from the fruit. These muffins are the perfect accompaniment with an afternoon cuppa or you could slice a muffin in half for breakfast and spread some marmalade or jam on it. It's sure to keep hunger pangs at bay! WHAT YOU WILL NEED measuring cups and spoons muffin tray lightly greased using Frylight mixing bowl and spoon Preheat oven to 180 / 160 fan Bake time approx 30-35 minutes INGREDIENTS   3/4 cup of mixed dried fruit (I used cranberries, chopped dates, sultanas) 1/4 cup of mixed seeds 1 cup of water 1 cup of self-raising flour 1 cup of self-raising wholemeal flour 1 tsp baking powder METHOD 1. Place mixed dried fruit, mixed seeds and water into a mixing bowl 2. Sieve the flours and baking powder into the wet ingredients and mix well until all is combined (if mixture is a little dry add a little more water) 3. Scoop your mixture evenly into y...

              These are ideal as a snack between meals or as your evening supper INGREDIENTS  2x Lidl salted rice cakes 4 chunks Cadbury's 30% less sugar chocolate METHOD Melt the chocolate in the microwave, 10 seconds at a time as you don't want to burn your chocolate, then spread evenly on each rice cake, leave to set  (to be accurate regarding calories, melt just two chunks at a time) 26 calories per rice cake 18 calories per chunk of chocolate Each rice cake with chocolate is 62 calories each  TOTAL CALORIES - 124 CALORIES 

INGREDIENTS 3 bananas (mashed using a food processor preferably) 2 eggs 180g oats 1 1/2 tsp baking powder 1/2 tsp bicarbonate soda 2 tsp vanilla essence (optional) 1 tbsp honey (optional) METHOD 1. Preheat oven to 175c 2. Line a loaf tin with grease proof paper 3. Blitz bananas in food processor or mash well with fork and add to a bowl with the eggs and vanilla essence if using 4. Add the oats, baking powder and bicarbonate of soda mix well 5. Add honey if using 6. Pour into your prepared loaf tin 7. Bake in oven on middle shelf for approx 30-35 minutes until a toothpick or skewer comes out clean 8. Let cool, slice and enjoy 

INGREDIENTS 300g porridge oats 500g Onken Apple & Cinnamon Fat Free Yogurt 2 tsp Bicarbonate of Soda  METHOD Preheat oven 150°C / 300°F Mix all the ingredients together in a bowl Pour mixture into a greased and lined loaf tin Place an oven proof dish at the bottom of your oven filled with water, this helps keep your bread moist.  Place your prepared loaf on middle shelf and bake for approx 90 minutes NOTES  If you wanted to, you could try using a different flavour yogurt, I've tried different flavours and they all seem to work just fine,  To make this a VEGAN loaf just change the yogurt to a non-dairy (ALPRO) 

INGREDIENTS  18 dried dates (approx) 2-3 tbsp boiling water 1 cup of porridge oats WHAT YOU WILL NEED 1 sheet of parchment paper Rolling pin Food processor METHOD Slice dates in half, place in a small bowl and add the boiling water, leave for approx 15-20 minutes to soak Preheat oven 170 fan/190c Put porridge oats in a food processor, then add the dates along with the water they were soaking in, and blend until you get a stick consistency, if mixture is too dry just add a little water. Turn out the mixture onto one half of the parchment paper, carefully gather all the mixture up and then fold over the half of the paper to cover the mixture, this will stop the mixture sticking to the rolling pin in the next stage. With the rolling pin, roll out your mixture to about 5mm thick and cut into slices, place carefully onto a lined baking tray, and repeat. Place in oven on middle shelf and bake for approx 15/20 minutes After removing from the oven leave to c...

INGREDIENTS 4oz very soft butter, plus a little more for the tray 4oz castor sugar 4oz  self-raising flour 1 tsp baking powder 2 large eggs 2 level tsp instant coffee, dissolved on 1/2 tbsp boiling water 9 walnut halves to decorate (OPTIONAL) FOR THE COFFEE ICING 3oz soft butter 6oz icing sugar 2 level tsp instant coffee, dissolved in 1/2 tbsp of boiling water METHOD Preheat oven to 180C / 160 FAN Butter and line your tray Measure all the cake ingredients, except for the coffee, into a large mixing bowl and beat together until smooth. Stir in the dissolved coffee until thoroughly mixed. Pour mixture into your prepared tray Bake in oven on middle shelf for approx 25-30 minutes, until golden brown To make the icing, mix the butter and icing sugar together until smooth. Carefully beat in the dissolved coffee. Once cake has cooled, ice the top.

Ingredients 45g self-raising wholemeal flour 10g butter ( I used Light Olive spread) 1/4 tsp baking powder Marmite 2 tbsp grated cheese ( I used Eatlean Protein cheese, which is a high protein, low fat, low calorie cheese) 1 tbsp milk (approx) Method Pre-heat oven 200c  Rub the butter into the flour & baking powder until you have what looks like bread crumbs Add the grated cheese, leaving a little aside for the topping Add the milk and mix with hands until all is combines to form a ball Flour a work surface and shape mixture to your desired scone size Spread some Marmite on top of the scone and with the remaining cheese sprinkle on top of the Marmite and press down gently Bake in the oven on middle shelf for approx 15-20 minutes

If you love cheese you will love these Halloumi Fries. Made with just 3 ingredients and ready in about 20 minutes. Ingredients  Block of Hulloumi 2 tbsp plain flour 1 tbsp of Paprika  Method  Pre heat oven 180c Cut Hulloumi into chunky fries using a shark knife, you should get about 12-14 fries. Put the flour and paprika into dish and roll each of the fries in it to coat them  Place the fries on a non stick baking, lined tray or silicon mat Place in the oven on middle shelf for approx 15 minutes When they are nicely golden, place on a plate and enjoy!

Ingredients  2 bananas 100g porridge oats (1 cup) 250ml milk (1 cup) 1 tbsp peanut butter 1/4 tsp ground cinnamon Method Thoroughly mash the bananas in a bowl  Add the remaining ingredients and mix well Cover and leave in the fridge for 8 hours or overnight Serve cold

Ingredients  1 ripe banana 2 eggs  TSP cinnamon (optional)  TSP Vanilla essence (optional) Method  Place the eggs and the banana in a blender and blend until smooth, if you haven't got a blender, mash the banana well in a bowl, adding the eggs making sure both ingredients are mixed well together. (add other ingredients at this time also if using) Heat a non stick frying pan  Spray the frying pan with some frylight  Add the batter to the frying pan in the shape of a pancake and leaving enough room between the pancakes as they tend to spread while cooking When bubbles start to form, flip over and cook for a further 10 - 15 seconds  Remove from heat and enjoy 

INGREDIENTS  1 Cup of self-raising flour 1 tsp baking powder 1 tsp salt 1/2 cup of milk 2 tbsp mayo  I used semi skimmed milk and lighter than light mayo METHOD  Pre-heat oven 180 degrees Combine all the ingredients  Spoon into a muffin tin Cook in the oven middle shelf for approx 15 minutes or until golden brown Makes approx 5 rolls TIP - Why not try using wholemeal flour for a healthier bake, or adding some herbs or a little grated cheese to add some extra flavour.

Homemade Healthy Banana Ice Cream What you will need  Food processor or hand blender Baking tray Sheet of greaseproof papaer Plastic freezer container Ingredients 2 medium bananas Preparation Slice both bananas & place banana slices on a baking tray lined with the greaseproof paper, pop into freezer for a couple of hours or until frozen. Using the food processor blend banana into a smooth paste Tip into the plastic container and pop back into the freezer until frozen. Tip  When ice cream is blended and before you freeze you can always add chocolate chips, sultanas or walnuts to add a little extra to the ice cream.

Made with just 6 wholesome ingredients, these scrumptious healthy cookies are a simple solution when a cookie craving strikes! INGREDIENTS 1 medium carrot and chopped into big chunks 3 medjool dates, or 5 dried dates soaked in hot water for approx 10 minutes. Discard water after soaking. 1 medium ripe banana 1 cup of porridge oats 1/4 cup of chopped walnuts 1/2 teaspoon ground cinnamon METHOD Preheat oven to 375 degrees F. Line a baking tray with grease proof paper and set aside In a food processor, add carrots and dates, process for a few seconds until finely chopped Add remaining ingredients and pulse about 5 times, until combined Make about 2 tablespoons measure balls and place on the baking tray, spacing evenly apart. Using your hands, gently flatten into 2 inch discs (about 1/4 inch thick) Place baking tray in middle of the oven and bake for approx 25-30 minutes, until golden brown Place on cooling rack to cool...

Sugar Free Wholemeal Oaty Digestive Biscuits Having a digestive with a cup of tea doesn't lead to acidity  INGREDIENTS 3/4 cup wholemeal flour 1/4 cup plain flour 1/2 tsp baking powder 1 tbsp porridge oats 3 tbsp butter 4 tbsp milk 4 tbsp brown sugar (optional) METHOD Preheat oven to 375 degrees F Line a baking tray with grease proof paper Mix flour, porridge oats and baking powder in a bowl Add butter & sugar (if using) and mix well Now add milk to the mixture and make a thick paste Knead the dough until smooth Now roll out the dough and cut into round shapes of cookies. You can use a cookie cutter to get the perfect shape Place onto baking tray and prick biscuits with a fork Now bake until biscuits start to take on a golden colour Let cool and transfer to an air-tight container

Luxury Muesli Nova Scotia Oatcakes INGREDIENTS 2 cups of porridge oats or (1 cup luxury muesli & 1 cup of oats - optional) 1 cup of flour 1/2 cup pf vegetable oil or butter (melted) 1/4 tsp baking soda 1/4 cup of boiling water 1/2 cup of brown sugar (half the sugar if using muesli) INSTRUCTIONS Preheat oven to 400 degrees and line a baking tray with parchment paper Dissolve baking soda in boiling water (add a ittle more water if needed) Combine dry ingredients with butter, then add dissolved baking soda Mould into a dough ball, then press it out onto a baking sheet. You can roll your dough out as thick or thin as you like, but about 1/4 inch thick is ideal Cover and chill for approx 10-15 minutes to firm up. Remove from fridge and score down the middle and across to make approx 8-10 squares Bake for about 10-15 minutes or until golden brown. They should be crisp and crunchy not chewy Separate the biscuits along the score ...

Relatively Healthy Banana Crumble Slice Makes  4 slices INGREDIENTS 58g softened butter 58g  caster sugar  75g self raising flour  33g porridge oats 1 banana 15g sultanas  I used less then half the recommended amount of  sugar. Half white, half wholemeal flour and slices came out absolutely fine, I found the riper the banana the sweeter it was, so there was need for so much sugar. It is personal preference.  METHOD   Preheat the oven to 200c/fan 180c/gas 6 Grease a small baking tin or oven dish  Beat the butter and caster sugar until smooth and creamy looking Stir in the flour and porridge oats to form a crumbly dough Spoon two thirds of the mixture into the base of your dish and flatten down with the back of a spoon Mash the banana in a bowl and spread over the top of the mixture Then cover the banana with the remaining mixture and sprinkle over the sultana's  Level off as befor...

Bread Pudding Ingredients 500g gluten free wholemeal bread 500g sultanas 1 1/2 tbsp mixed spice 600ml semi skimmed milk 2 large eggs beaten 1-2 tbsp of dark brown sugar (optional) Method Tear the bread into a large mixing bowl and add the sultanas and mixed spice. Pour  in the milk, then scrunch through your fingers to mix everything well and completely break up the bread. Add the eggs and sugar if using, stir well and set aside for approx 15 minutes. Heat oven to 180/160c fan/gas 4. Butter and line the base of a 20cm non-stick cake tin. Tip pudding  mixture into the tin. Bake for approx 1 1/2 hours until firm and golden, if pudding starts to brown early on cove with foil. Turn out of the tin onto a wire rack and leave to cool, or can be eaten hot from the oven.