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 ...

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

An easy recipe for a quick pudding. This dairy free flourless sticky ginger cake makes the perfect pudding after a home cooked meal, either sliced on its own or with hot thick custard or with a generous portion of fresh clotted cream! This cake has lovely chewy chunks of ginger in, a super moist sticky centre with that fresh crusty edge. It has no added sugar, all the sweetness comes from the honey and ginger. This cake is also fat free, unless you decide to use cows milk instead of dairy free.  INGREDIENTS 150g oats ¼ tsp baking powder ½ tsp bicarbonate soda 1 tsp ground ginger 1 egg 50g clear honey 100ml oat or peanut milk Crystallised ginger, approx ¼ cup chopped, (I used Whitworths Fiery Ginger) METHOD Preheat the oven 170ºc / 150º fan  Grease and line a small loaf tin Put the oats into a food processor and blend until you have a flour consistency, should take about 2 minutes. Add the baking powder, bicarbonate of sod...

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 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,...

These cookies are delicious, crunchy on the outside, yet soft and chewy in the middle. You get a lovely fiery kick from the ginger and a smooth yet bitterness from the dark chocolate chips. You would never have guessed that these cookies have no added sugar or fat in! These cookies are perfect as a snack or breakfast on the go. MAKES APPROX 16 COOKIES  APPROX CALORIES PER COOKIE = 187  INGREDIENTS  3 cups (270g) porridge oats  1 cup (225g) wholemeal self raising flour 1/2 cup (115g) self raising flour 2/3 cup (125g) Whitworths Fiery Crystallised Ginger (chopped) 1 1/2 - 2 tsp ground ginger 1/4 cup (90g) clear honey 1 large egg whisked 1 tsp baking powder 1 tbsp dark chocolate chips 5 tbsp water METHOD Preheat oven to 180c / 160 fan Place the oats, flour, baking powder, chocolate chips, ginger and ground ginger in a bowl and mix to combine Add the egg, honey and water to the mixture and mix well until a...

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

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

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...

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

Savoury meets sweet! The perfect healthy pudding or snack, it has 2 of your 5 a day, oats that have a Low Gi that keep you fuller for longer, it's sugar free, fat free, low calorie and the sweetness comes from the naturalness of the honey; what's not to love about this oat bake? Approx 278 calories in whole recipe Sliced into 4 is approx 70 calories per portion INGREDIENTS 40g oats 30g peeled & grated carrots 30g peeled & grated parsnips 1 tsp baking powder 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp mixed spice 3 tbsp fat free natural/greek yogurt with honey 1 egg METHOD  1. Preheat oven to 180 degrees 2. In a mixing bowl, combine all the ingredients and mix well 3. Spray a small baking dish with some frylight (approx 12cm diameter) and scoop in your oaty mixture 4. Bake in the oven on middle shelf for approx 30 minutes until the top is a lovely golden brown 5. Leave to cool and carefully turn out...

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 60g oats  1 medium egg 1 tsp baking powder 1 tsp ground ginger 2 tbsp low fat greek yogurt 20g Whitworths Fiery Ginger METHOD   Preheat oven to 180c/350f (gas 4) Place oats & ginger in a mini food processor/blender and blitz till fine  Add the oats, ginger, baking powder, ground ginger to a mixing bowl and mix to combine In a separate bowl whisk the egg and yogurt, then add to the dry mixture and mix well Grease 3 comports of a mini loaf tray using spray oil Divide the mixture equally in 3 compartments of the mini loaf tray Bake in the oven on middle shelf for approx 35/40 minutes, until golden brown, a skewer/cocktail stick should come out clean Allow to cool for about 10 minutes in the tray, then carefully remove and place on a cooling rack

The perfect combination of a textured base and the smooth fiery kick from the ginger will make you keep coming back for more! Or should I say BAKING MORE!        YOU WILL NEED A MINI FOOD PROCESSOR AND A MINI SILICONE MUFFIN TRAY OR SOMETHING SIMILAR            INGREDIENTS 50g porridge oats 1 small egg 1 tsp ground ginger 1/2 tsp baking powder Ginger jam/preserve METHOD 1. Preheat oven 180c / fan 160c 2. Blend the oats in the food processor, just enough to break them down 3. Add the baking powder, ground ginger and egg to the food processor and blitz to combine all the ingredients 4. Fill your moulds on your muffin tray, but not quite to the top, then press your thumb or finger carefully in the middle to make a dip. If you find mixture is sticking to your thumb/finger just dip in cold water first then press down on the oat mixture 5. Bake in the oven on middle shelf for approx 8 min...

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 of oats 1 tsp baking powder 1 tsp of ground ginger 3 tbsp of fat free natural or greek yogurt 1 egg 1/4 of chopped crystallised ginger ( I use Whitworths Fiery Ginger)  handful of thinly grated fresh carrot METHOD 1. Preheat oven 180c  2. Using some Frylight spray a small oven proof dish approx 16cm by 10cm 3. Mix all the dry ingredients together, including the ginger 4. Add the yogurt and egg, mix well until all is combined, then stir in the carrot  5. Scoop into you prepared baking dish and press down using a spatula 6. Bake in the oven on the middle shelf for approx 30 minutes until top is golden brown 7. Leave to cool for 5 - 10 minutes, then transfer carefully to a cooling rack This Oat Bake can be eaten straight from the oven or cold. 

You will need a mini food processor for this recipe APPROX 30-35 CALORIES PER BISCUIT INGREDIENTS 40g oats 1 small egg 1/2 tsp baking powder 1/2 - 1 tsp ground ginger 1 tbsp of crystallised ginger (approx) METHOD  1. Preheat your oven at 180c 2. Blend the oats in a mini food processor (just enough to break down the oats) 3. Then add the rest of the ingredients to the oats and blitz until all is combined, but making sure you don't over blend as you want to keep some texture to the biscuits 4. Line a baking tray with some grease proof paper and spoon 7-8 tsps of the mixture onto the tray making sure they're spread apart as they will expand during baking, flatten down each with the back of a spoon 5. Bake in the oven on middle shelf for 12-15 minutes, until slightly golden 6. Leave to cool for a couple of minutes and then transfer to a cooling rack

YOU WILL NEED A MINI FOOD PROCESSOR FOR BEST RESULTS, BY HAND ALSO WORKS BUT YOU MAY NOT GET AS MANY BISCUITS DUE TO THE GINGER AND OATS NOT BEING BROKEN DOWN Makes approx 7-8 biscuits Calories - about 35-40 per biscuit  INGREDIENTS 50g oats 1 small egg 1/2 tsp baking powder 1 tsp ground ginger a small handful of crystallised ginger (depends how much you like ginger) 1/2 a medium carrot grated (approx & optional) METHOD  1. Preheat oven to 180c 2. Line a baking tray 3. Place all the ingredients except for the grated carrot into the mini chopper and blitz until all is combined, but NOT to a smooth paste. 4. Mix in your carrot using a spoon and then spoon 8 tsps of the mixture onto your prepared baking tray making sure you leave enough room between each to allow to spread while baking. Flatten down each biscuit using the back of a spoon, if you find the mixture sticking to back of spoon, dip the spoon in some cold water then ...