Simply Scrumptious

Soft and chewy, deliciously oaty with scrumptious pieces of fiery ginger

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...

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 

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 oats 1 tsp baking powder 1/2 tsp cinnamon 1/2 tsp mixed spice 1 egg 3 tbsp fat free greek yogurt 1/4 cup of sultanas METHOD Preheat oven 180 degrees Line a baking dish approx 16cm by 10cm Place all the dry ingredients into a mixing bowl and mix Add the egg and yogurt, mix well until all the ingredients are thoroughly combined Spoon into your baking dish and place in the oven on middle shelf, bake for approx 20 minutes or until the top of flapjack has a nice golden colour Let cool slightly before carefully turning out onto a cool rack