Simply Scrumptious

Just 3 ingredients to make these delicious melt in the mouth shortbread thins. Not so healthy though, none the less they go down a treat with a hot afternoon cuppa INGREDIENTS 24g caster sugar 34g butter, sofened 44g plain flour METHOD Beat together the caster sugar and butter in a small bowl until pale and smooth. Sift the flour into the mixture, mix until all is combined and use your hands to bring the dough together Roll the dough into a sausage shape, wrap tightly in some cling film and pop in the fridge for at least an hour or until the dough is solid Preheat your oven to 200ºc / 180º fan and line a baking tray Unwrap the cling film and slice the sausage into rounds, approx 8mm in thickness. Place onto your lined baking tray and bake for approx 15 minutes or until the edges are beginning to turn brown/golden Leave to cool for 5 minutes then transfer to a wire rack to cool completely 

INGREDIENTS 1 ½ cups of oats  1 ½ cups tropical mix 2 tbsp coconut oil, melted 1 tbsp clear honey METHOD  In a medium frying pan over a medium heat, toast the oats, stirring regularly, until the oats are golden Add the coconut oil and mix well making sure all the oats are coated, pressing down with the back of your spoon helps the oats adsorb the coconut oil Add the honey and stir well making sure everything is coated Add the tropical mix, mix well making sure everything is evenly distributed Remove from the heat, pour onto a lined baking tray and allow to cool  Can be stored in an airtight container for about a week

Pure chocolate oaty indulgent slice, it has a gooey fudge centre and a creamy delicious white chocolate topping For this recipe scales aren't required, but you will need a set of measuring cups and spoons and a small baking dish lined with grease proof paper (10cm x 16cm) INGREDIENTS 1 cup of oats 1 tsp baking powder 3 tbsp low fat greek yogurt 1 egg 1 tbsp cocoa powder 2 Cadburys finger of Fudge optional extra - melted white chocolate for the top  METHOD Preheat oven 180ºc/ 160º fan In a mixing bowl, combine all the ingredients and mix well Now line your baking dish with grease proof paper Pour in half your mixture, lay the two fudge fingers on top, then cover with the remaining mixture and flatten down carefully Bake in the oven on the middle shelf for approx 30/40 minutes Leave in the dish to cool for about 10 minutes, then carefully remove onto a cooling rack  Once cooled cover with melted white chocolate if ...

PROBABLY THE EASIEST & HEALTHIEST FRUIT CAKE EVER! SUGAR FREE - FAR FREE - EGG FREE Baking a cake really doesn't get any easier than this! This fruit cake has a soft top, a scrumptious soft spongy centre with the addition of the sweet plump juicy sultana's, followed by that freshly baked crusty bottom. All you need is two basic cupboard ingredients, a mug, a mixing bowl and a slow cooker. In less than two hours you have a delicious mouthwatering fruit cake. INGREDIENTS  2 mugs of self-raising flour 1 mug sultanas 1 cup of tap water METHOD  Line your slow cooker pot with grease proof paper Add all the ingredients to a mixing bowl and mix well until everything is combined Spoon the mixture into the slow cooker pot, place a tea towel over the pot so it hangs over the sides and then put your lid on. The tea towel is there to stop the condensation dripping onto the cake. NOTE COOKING TIMES MAY VARY DEPENDING ON SLOW COOK...

No added sugar - Fat free Makes 4 slices Approx 75 calories per slice INGREDIENTS ½ cup oats 1 small/medium egg 1 tsp ground ginger 1 tbsp Whitworths Fiery Crystallised Ginger (chopped) ¼ cup of grated carrot METHOD Preheat oven 200ºc / 180º fan and grease a small oven proof dish Put all the ingredients into a mixing bowl and mix well until all is combined, mixture will be sticky Scoop mixture into your baking dish Place in oven on middle shelf and bake for approx 20 minutes or until edges start to go a golden brown Leave in baking dish once baked for approx 10 minutes, then carefully turn out onto a wire rack to cool  Once cool, slice into four 

Delicious gingerbread men that are incredibly addictive and baked to perfection! They come out of the oven soft and then harden as they cool. An old-fashioned childhood favourite Easy to make and taste great! Makes 10-12 Approx 100 - 120 calories per man TOTAL INGREDIENT CALORIES = 1200 (approx) INGREDIENTS 100g plain flour 90g wholemeal flour 2 tsp bicarbonate of soda 1 heaped tsp ground ginger 40g crystallised ginger, chopped (optional) 50g light olive spread 100g golden syrup METHOD Preheat oven to 190ºc / 170ºfan / gas 5 and line a baking tray with baking paper Sieve the flour, bicarbonate of soda, and ground ginger into a large bowl and add the chopped ginger if using Heat the butter and syrup until dissolved. Leave the mixture to cool slightly before adding it to the dry mixture, mix well until all the ingredients form a dough Chill your ginger dough in the fridge for approx 30 minutes On a clean working surface,...

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...

Just 4 basic cupboard ingredients needed to make these sweet treat White Chocolate Chunk Muffins These muffins contain no added sugar - no added fat and have no egg! WHAT YOU WILL NEED Mug or cup of your choice (the bigger the mug/cup the more muffins you make) Muffin tray Mixing bowl & spoon PREP TIME - 10 minutes OVEN TEMP - 200 ºc / 180ºfan BAKE TIME - 20-25 minutes INGREDIENTS 2 cups of self raising flour 1 cup of milk ½ cup of white chocolate chunks ½ cup of Cadburys drinking chocolate METHOD 1. Preheat oven & grease your muffin tray 2. Sieve flour and drinking chocolate into a mixing bowl 3. Stir in your chocolate chunks 4. Add milk to the dry mixture and mix until all the ingredients are combined 5. Scoop mixture into your prepared muffin tray 6. Place muffins in the oven on the middle shelf and bake, check muffins half way through baking, to check if your muffins are baked insert a cocktail stick into the centre of a muffin,...

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

This banana bread is mouth watering delicious, you will definitely be going back for a second slice! It has that lovely texture from the oats and the perfect sweetness from the bananas, a firm crust and a delicate moist centre. YOU WILL NEED A FOOD PROCESSOR FOR THIS RECIPE INGREDIENTS 3 ripe bananas 2 large eggs 2 cups of oats 1 tsp baking soda METHOD Preheat oven to 180c / 160 fan  Put all ingredients into a food processor and blend until all the ingredients are combined Pour your mixture into a lined loaf tin and place on the middle shelf   Bake for approx 30-40 minutes Once baked leave in tin for 10 minutes then remove and place on a cooling rack 

SERVES 2  INGREDIENTS 2 medium eggs 40g oats 15g ginger preserve 90g low fat greek yogurt 1/2 tsp ground ginger METHOD 1. Preheat oven to 180c / 160 fan 2. Whisk the egg, oats, yogurt together until blended 3. In small oven proof dish, add the ginger to the centre of dish, then pour on the mixture and bake for approx half an hour (it should be raised and fluffy) 4. Either eat straight from oven or leave to cool and eat cold NUTRITIONAL INFORMATION Eggs - 120 calories Oats - 148 calories Ginger preserve - 39 calories Low fat greek yogurt - 53 calories TOTAL CALORIES = 360  Per portion 180 calories

INGREDIENTS 40g oats 1/2 tsp baking powder 1 small egg 15g mixed seeds 15g dried cranberries METHOD 1. Preheat oven to 180 fan / 200c  2. In a mixing bowl add all the ingredients and mix well until they are all combined 3. Transfer mixture to a small baking dish, (mine is about 10cm diameter) and press down firmly 4. Bake in the oven on the middle shelf for about 20-25 minutes or until golden brown 5. Leave in the dish to cool for 10 minutes, then carefully transfer to a cooling rack NUTRITIONAL INFORMATION Oats 148 calories egg 54 calories mixed seeds 90 calories cranberries 51 calories TOTAL CALORIES = 292 Serves 4 = 73 calories per serving  (PLEASE NOTE CALORIES ARE APPROX)

Just 4 basic ingredients needed to make these soft, fluffy tasty vegan banana cookies These cookies are sugar, fat and egg free  Prep time 10 minutes Cook time 12-15 minutes Total time approx 25 minutes INGREDIENTS 2 ripe bananas, mashed 1/3 cup of almond milk, or any plant based milk. (you can use normal milk if you prefer) 1 cup self raising flour 1/2 tsp baking powder METHOD 1. Preheat your oven to 180'c and line a baking tray 2. Mash the banana well, so there are no lumps (I use a mini food processor) 3. Add the almond milk or the milk of your choice and mix well 4. Sift the flour and baking powder into the wet mixture and stir well until you have a thick batter consistency 5. Using a spoon drop spoonfuls onto your baking tray leaving enough room for the cookies to spread, you may have to use two baking trays 6. Bake in the oven on middle shelf for approx 12-15 minutes, or until edges start to go a golden brow...

Makes approx 14 shortbread's INGREDIENTS 100g castor sugar 200g butter, softened 300g plain white flour 1/4 cup of chocolate chips METHOD 1. Preheat oven to 200c / 180 fan / gas 6 and line a baking tray with baking paper 2. Beat together the sugar and butter in a large mixing bowl until light and fluffy. 3. Stir in half the flour until combined, then add the remaining flour and use your hands to bring it all together 4. Add your chocolate chips and continue to use your hands to bring the dough into a rough ball 5. Roll your dough into a fat sausage shape, roughly 5cm in diameter. Wrap your dough tightly in some clingfilm, and place in the fridge for a minimum of an hour or until solid 6. Unwrap your dough and slice your dough into 14 rounds, place on your prepared baking tray and bake in oven on middle shelf for approx 15-20 minutes, or until edges are beginning to go brown, but the tops of biscuits remain pale 7. Leave to coo...