Simply Scrumptious

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...

This stove top Granola is so incredibly easy, takes less than 10 minutes to make and is nutritiously delicious. Enjoy it for breakfast with some yogurt or just as snack!  INGREDIENTS 1 cup oats ½ cup chopped almonds ½ cup chopped pecans 1 tbsp pumpkin seeds 1 tbsp sunflower seeds ¼ cup dried cranberries ¼ cup sultanas or chopped dried apricots 2 tbsp melted coconut oil  3 tbsp clear honey INSTRUCTIONS In a medium frying pan over a medium heat, toast the oats, almonds, pecans, pumpkin seeds and sunflower seeds for 3-5 minutes, stirring regularly until the oats start to go golden and the nuts and seeds are fragrant but not burnt. Add the coconut oil to the mixture and mix well coating the oats by pressing down using the back of your spoon, so that the oats absorb the oil. Add the honey and stir well making sure everything is coated well, then add the sultanas and cranberries, mix well so they are evenly distributed. Remove yo...

We've all heard of Fig Rolls and we've probably all tried a fig roll at some point in our life, but now there's the Date Roll! A lovely sweet date centre encased with oats and wholewheat making it a healthy wholesome sweet snack. WHAT YOU WILL NEED Food processor Mixing bowl and spoon Measuring cups and spoons Grease proof paper Square baking tray (9"x 9")  INGREDIENTS  FOR THE BISCUIT 1 cup (100g) porridge oats ¾ cup (90g) wholemeal self-raising flour 1 medium egg 1½ tsp vanilla essence 3 tbsp (45ml) honey FOR THE FILLING 1 cup of dried dates ½ cup of boiling water METHOD  1. Cut the dates in half, place in a bowl and soak using the boiling water. Leave to soak until the water has cooled. 2. Once your dates have cooled, preheat your oven to 160ºc / 140ºfan / 325ºF, and line your square baking tray 3. Tip the dates and water into your food processor and blitz until you get a nearly smooth paste. Scoop y...

The perfect healthy pudding or snack, it has 1 of your 5 a day, oats that have a Low Gi that keep you fuller for longer, they're sugar free, fat free, low calorie and the sweetness comes from the naturalness of the apple; what's not to love about this oat bake? CALORIES AT BOTTOM OF RECIPE INGREDIENTS 50g oats (3/4 cup) 60g grated apple (skin on or peeled, your choice) 1 tsp baking powder 1 tsp ground cinnamon 1/2 tsp mixed spice 3 tbsp fat free natural/greek yogurt 1 egg (medium) 1 tbsp honey (optional) METHOD 1. Preheat your oven at 180 degrees 2. In a mixing bowl add your grated apple, mixed spice and cinnamon, stir until apple is coated in spices 3. Add rest of ingredients and mix well (if mixture looks to wet just add extra oats) 4. Now spray a small baking dish with frylight (my dish is about 12cm diameter) and pour in the oaty mixture 5. Bake in the oven for approx 30 minutes until golden with some cracking on top ...

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...

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...