Simply Scrumptious

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 ...

LOW CALORIE - LOW FAT - HIGH PROTEIN - 4 INGREDIENTS This cauliflower cheese is like no other, it will definitely get your taste buds tingling! This is a simple, quick tasty meal for 1 or can serve 2 as a side dish It's ridiculously low in calories and fat compared to a standard cauliflower cheese APPROX CALORIES Cheese sauce - 91 calories Cauliflower - 75 calories TOTAL CALORIES 166 INGREDIENTS 50g Eatlean Spreadable Cheese ¼ cup of skimmed milk 1 fresh red chilli, finely chopped or to taste 300g cauliflower florets (optional 40g Eatlean grated cheese, either to stir in sauce or to sprinkle on top) METHOD Cook the cauliflower your preferred way, (I use the microwave) While the cauliflower is cooking you can make the cheese sauce Pour the milk into a small saucepan, add teh chilli and the spreadable cheese, heat on a low to medium heat stirring gently, once you can see the contents of the saucepan getting hot turn dow...

NO ADDED SUGAR - FLOURLESS - FAT FREE INGREDIENTS 1 cup of oats 1 tsp baking powder 1 egg ½ cup fat free greek yogurt with honey  2 tbsp chopped crystallised ginger (I use Whitworths Fiery Ginger) 1 tsp ground ginger ¼ cup of ground oats YOU CAN USE A PLAIN YOGURT, I USE ONE WITH HONEY IN FOR THE ADDED SWEETNESS Preheat oven 160º fan / 180ºc Bake time - 30 minutes Makes 6-7 large cookies METHOD Put the dry ingredients into a large mixing bowl, then add the wet ingredients, mix well until everything is combined Scoop 6-7 spoonfuls of the mixture onto a lined baking tray, you may need more than one tray, making sure you leave enough room between each one as they will spread a little, flatten each cookie down slightly using the back of a spoon Bake in the oven for approx 30 minutes or until a golden brown on edges Carefully remove your cookies onto a wire rack to cool 

No added sugar Fat free Makes 2 giant cookies APPROX 150 calories per cookie INGREDIENTS 1/2 cup of oats 1 egg 1 tsp ground ginger 1 tbsp Whitworths Fiery Crystallised Ginger (chopped) 1/4 fresh carrot grated METHOD Preheat oven 220c / 180 fan and line a baking tray Put all the ingredients in a mixing bowl and mix well until all the mixture is combined. The mixture will be quite wet/sticky. If it is very wet just add a little more oats. Place half the mixture on baking tray and shape into a giant cookie leaving enough room for the second cookie Place in the oven and bake for approx 20 minutes for a soft cookie Leave on baking tray to cool once removed from the oven, unless you can carefully remove to  a wire rack TIP   If you prefer a chewy firmer cookie, once cookie is baked and oven is turned off, leave cookie in oven to cool

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...

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...

INGREDIENTS 1 + 1/4 cup of oats (125g) 1 tsp (heaped) ground ginger 1 banana, mashed 3/4 cup soy milk (180ml) 1 flax egg (1 tbsp ground flax or chai seeds + 3 tbsp water, whisked together and set for 10 minutes) 1 tsp baking powder 1/4 cup crystallised ginger chopped (35g) (I use Whitworths fiery ginger) METHOD 1. Preheat your oven to 180c or 350f 2. In a large bowl combine your oats, baking powder and ground ginger 3. Add in the soy milk, mashed banana and flax egg, mix well using a spatula 4. Fold in the crystallised ginger 5. Divide the mixture evenly between a 6 cup non-stick muffin tray 6. Place in the oven on middle shelf for approx 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean 7. Place on a cooling rack to cool and then enjoy either as a snack or for breakfast  CALORIES (note these are approx calories, as it depends on which brand you use) Porridge oats - 464 Soy milk - 97...

INGREDIENTS 1 cup wholemeal flour ½ tsp baking powder ¼ cup of butter (50g) 2 tbsp water 1 heaped tsp ground ginger 1 tbsp heaped of chopped crystallised ginger (I used Whitworths as it was a lot less sugary) cook time 15-20 minutes METHOD Preheat your oven to  190' C (375'F) and line your baking tray with some grease proof paper Combine the flour, baking powder, ground ginger and chopped ginger in a mixing bowl. Add the butter and water and knead into a smooth ball of dough (you may need to add more water) Roll out the dough on a floured surface, to about 0.5cm thickness. Cut into circles using a cookie cutter. Bake on the prepared tray for approx 15-20 minutes or until golden brown Allow to cool, on the trays before storing