Simply Scrumptious

To make these scrumptious Nutty Nibble Chocolate Covered Irresistible Fruit Slices all you need is a food processor, 3 ingredients and 30 minutes! VEGAN AND PALEO - FRIENDLY INGREDIENTS 1 cup dried dates packed, soaked for 15 minutes and then drained 1 ½ cups of nuts - I used a mixture of walnuts, pecans, hazelnuts, almonds and cashews 1 bar of chocolate of choice - I used a white organic bar  (Vegan & paleo friendly dependant on chocolate you use) METHOD Line an 8 x 8 baking tray/dish with some grease proof paper and place to one side In your food processor add the drained dates and nuts. Blitz/blend until the dates and nuts have broken down, but you can still see small pieces of nut. Your mixture should be sticky Transfer the mixture into your prepared dish, press down firmly and evenly making sure you go into all the corners Pour your melted chocolate over your mixture and spread evenly You can place your dish in the freezer...

This is an easy recipe to follow and takes very little time to prepare NO ADDED SUGAR - NO ADDED FAT For this recipe you will need: A standard drinking mug Mixing bowl and spoon Teaspoon INGREDIENTS  1 mug water (boiling) 50g/2oz cocoa powder ½ mug sultanas ¼ mug hazelnuts, roughly chopped 1 egg lightly whisked 2 mugs of self-raising flour 1 tsp baking powder (optional) ½ mug of white chocolate chips METHOD Pour the water into a mixing bowl and gently whisk in the cocoa powder, then add the sultanas, leave to soak until the water has cooled Preheat oven 200ºc / 180º fan Add the egg to the sultana mixture and stir, then sieve the flour and baking powder into the mixture, followed by hazelnuts and chocolate chips, mix well until everything is combined Pour your mixture into a lined baking tray (high sided) or a brownie tray and place in the oven on the middle shelf and bake for approx 45-50 minutes or until baked. If your ...

NO ADDED FAT - NO ADDED SUGAR This loaf cake is the perfect afternoon treat It's so versatile, just slice and eat, or if you feel like indulging spread thickly with butter. You could even toast it and have it for breakfast with some honey, jam or better still a little chocolate spread. The perfect way to fuel your morning! INGREDIENTS 300g self raising flour 100g sultanas 50g pecans, roughly chopped 2 Weetabix, crushed ½ tsp mixed spice 275ml semi-skimmed milk 1 medium egg, beaten METHOD Preheat oven 130ºc / 110º fan Put all the dry ingredients into a large mixing bowl Pour in the milk and the egg, mix well until everything is combined Pour the mixture into a lined loaf tin Place in the oven for approx 1 hour 15 minutes, until the loaf is firm to touch, has taken on a lovely golden brown and a skewer when inserted comes out clean Carefully turn out your bake and place on a wire rack to cool Once cool, cut into slic...

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...

Your be mistaken to think that your in some up market coffee shop having these Muesli Scones for breakfast! Packed full of healthy goodness, with the delicate flavours of the fruit and nuts. These scones are the perfect breakfast to set you up for the morning ahead, there're light and full of flavour and won't weigh you down.   INGREDIENTS 1 ½  cup wholemeal self-raising flour ½  cup self-raising flour 1 tsp baking powder (optional) ¼ cup dried cranberries ¼ cup dried chopped dates ¼ cup pumpkin seeds ¼ sunflower seeds 1 large egg, size does matter as dough will not hold together with small or medium egg 2 tbsp clear honey Milk in case mixture is to dry INSTRUCTIONS Preheat oven - 160ºc / 180º fan / 350ºF 1. In a large bowl, mix both flours and baking powder 2. Stir in the dried fruit, seeds and nuts 3. In a small bowl combine the egg and honey 4. Stir the wet ingredients into the dry ones 5. Using your hands form the mixture into a...

WHAT YOU WILL NEED Muffin tray Cup or Mug of your choice (bigger the mug, the more muffins you make) Mixing bowl & wooden spoon INGREDIENTS 2 Cups/mugs of self raising flour 1 cup/mug dried tropical mix 1 cup/mug hot water 1 tsp baking powder (optional) METHOD 1. Preheat your oven to 180 fan and grease your muffin tray 2. Put your tropical mix in your mixing bowl and add your water, leave for about 15 minutes until cool 3. Sieve the flour and baking powder if using into the tropical mix and water and stir thoroughly until all is combined 4. Scoop mixture into your muffin tray 5. Bake in the oven on middle shelf for approx 25-30 minutes, checking half way through. To check muffins are baked insert a skewer into the centre of a muffin, if skewer comes out clean muffins are baked if not return to oven until baked 6. Carefully place muffins on a cooling rack to cool completely 7. Enjoy your muffins

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 

This is sure to become a favourite treat without the guilt of a normal slice of cake. Its packed full flavour, has a scrumptious malty taste and the sweetness comes from the tasty dates. PREP TIME - 8 minutes COOK TIME - 45 minutes TOTAL TIME - 53 minutes INGREDIENTS 4 weetabix, crushed 1 cup of dried dates, chopped 1/4 cup chopped walnuts 1 tsp bicarbonate of soda 1 cup of boiling water 1 cup of wholemeal self-raising flour 2 eggs METHOD 1. Preheat oven to 180c and grease either a loaf tin or a square tin (approx  18 x 18 cm) 2. In a large bowl, place the weetabix, dates and bicarbonate of soda. Pour in the boiling water, stir well and let sit until mixture is relatively cool. 3. Add in the flour and eggs beating well until all the mixture is combined. 4. Pour into your tin and bake on middle shelf 40-50 minutes or until cooked through.