Beni's Spot

Ingredients  160g oats (28 Syns or 4 x hexb)  4 Tbsps flora light (6 Syns) 1 Biscoff biscuit, crushed (1.5 Syns) 1 tbsp Biscoff spread (4 Syns) 1 Banana, sliced Method  1. Melt the flora light and biscoff spread in a pan over a low heat. Once melted, remove from the heat and add the oats  2. Put the mixture into a oven dish and bake till golden brown (10-15 mins) 3. remove from the oven and allow to cool 4. While the flapjacks are cooling make the drizzle by adding some boiling water to a cup and stirring with the spoon you used for the biscoff spread 5.Cut the flapjacks into 10 and top with the sliced banana, drizzle and crushed biscoff biscuit *PLEASE NOTE * 2 and a half of these are HEXb +  just under 2.5 syns  Or if not using as HEXb they are just under 4 syns each

Cappuccino  Roulade  Getting my coffee fix this morning with this 4 1/2 syn cappuccino roulade.  Ingredients  4 Eggs  Tsp of baking powder (1/2 Syn) 1 tbsp cocoa powder (syns range from 1-2.5 syns depending on brand) 1 tsp vanilla essence Tub of plain quark 2 tbsp of sweetener (1/2 IF you eat the whole cake, no need to count per slice)  1 tsp of coffee made up with a splash of water(cooled) 2 tsp Chocolate shot (1 Syn) Frylight to grease  Method Preheat oven to 170 degrees c and spray a shallow rectangle baking tray(mine was ROUGHLY 30cm x 20cm) with Frylight  Separate the eggs into yolks and whites and put into separate bowls  Add ½ of the quark, the sweetener, cocoa powder, coffee, vanilla essence & baking powder to the yolks and mix till combined Whisk the egg whites until they become stiff then  fold them into the egg yolk mixture Pour the mixture into the baking tray and bake for about 15-20 mins or until it’s a golden brown in

Yummy Syn free Lamb Keema   Ingredients 500g of lamb mince Tin of chopped tomatoes  2 spring onion, chopped Tsp of lazy ginger 1 tbsp tomato puree 1 tsp ground cumin ½ tsp chilli powder ½ tsp ground turmeric Salt and pepper  200g frozen peas Tbsp coriander leaves Method 1. Fry the onions, lamb and ginger in a some Frylight until cooked and golden  2. Add the chopped tomatoes, tomato puree, cumin, chilli powder, turmeric and simmer for 5 minutes 3. Add the frozen peas and season with salt and pepper, simmer for a further 5 minutes 4. Remove from the heat, serve in a bowl and garnish with coriander leaves  5. Serve with rice, flatbreads and Raita

Ingredients 100g  Self Raising Flour (16 syns) Half a small pot of Quark  2 Tbsp Sweetener  1 Egg Tsp Baking Powder (1/2 syn) Tsp Vanilla essence 2 tbsps of Nutella Method Preheat the oven to 170°C.  Spray a doughnut mould with Frylight (makes 12 doughnuts) To make the doughnuts, sieve the flour and baking powder into a bowl.  Add the quark, sweetener, vanilla essence and egg to the flour and mix well  Once combined evenly spoon the mixture into the doughnut mould and pop in the oven for 15-20 minutes  - *PLEASE NOTE* All ovens are different and these are only guidelines. These doughnuts should be firm to touch and a dark golden colour Remove from the oven and allow to cool on a cooling rack  Once completely cooled remove the doughnuts from the mould Pierce a hole in each doughnut and using a piping bag pipe the nutella into the doughnuts Sprinkle with sweetener

  Syn Free Hash Brown Men Ingredients   3 medium Potatoes (skin on) Salt and pepper 1 egg Method Preheat oven to 190 degrees C and grease a baking tray with frylight Grate the potatoes (I use the small blade on the grater) Squeeze out the excess water using a tea towel Place the potato into a bowl and add one medium egg and salt and pepper  Spoon the potato mixture into a gingerbread man mould and place on the baking tray Bake for 25 minutes or till golden brown

Pumpkin Spice Flapjacks Ingredients  80g oats (2x HEXb or 14 syns)  4 tbsps flora light (6 syns) 1/2 tsp cinnamon 2 tbsps Mashed pumpkin 1 Tbsp of sweetener 1 tbsp of maple syrup (2 syns) Method  1. Melt the flora light and the maple syrup in a pan then add all the other ingredients and mix in well.  2. Put he mixture into a oven dish and bake till golden brown 3. Cut into 8 and Top with whatever you like *PLEASE NOTE * 4 of these are HEXb + 4 syns  Or if not using as HEXb they are just under 3 syns each

Ingredients 40g of oats 2 medium eggs 4 tbsps of fat free yogurt 1 tsp of vanilla extract 2 tbsp of sweetener 2 tsp of baking powder(1 Syn) Frylight Method   1. Blitz the oats in a blender until fine 2. Place all the ingredients into a bowl and mix well 3. Spray a frying pan with Frylight and turn the heat on low 4. Using a large spoon add the mixture to the frying pan, fry for a few minutes until golden brown (don’t forget to flip them half way through) 5. Remove from the pan, stack them up high and top with your fave pancake toppings

Spicy 1 SYN Buffalo chicken Ingredients (serves 4) Skinless chicken wings  or thighs (I used 10 boneless/skinless thighs) Tin of chopped tomatoes Tbsp of honey (2 syns) 4 tbsp hot sauce (2syns) 1tbsp paprika  Salt Black pepper Green Pepper (chopped) or any other speedy veg you like Method 1. Preheat oven to 190 degrees c  2. To make the hot sauce, mix the tomatoes, paprika, honey, hot sauce, salt and pepper in a bowl till combined 3. Place the chicken into an oven dish and add the chopped peppers 4. Pour the hot sauce over the chicken and then sprinkle with salt and pepper  5.  Bake in the oven for 25 mins  6. I served mine with slimming world potato wedges

Curried parsnip soup with parsnip crisps SYN FREE  Ingredients   8 peeled parsnips, chopped 1 medium peeled sweet potato, chopped Tbsp curry powder Salt and pepper to season  1/2 Tsp Chilli flakes (optional) Tsp of Quark (optional) Method   Add the parsnips, sweet potato, tbsp of curry power, salt, pepper, tsp chilli flakes to a pan of boiling water and simmer untill the veg is really soft Remove from the heat and blitz in a blender till smooth  (Add more water if it’s too thick)  To make the parsnip crisps, finely slice a parsnip and then place on a baking tray, spray with Frylight and sprinkle with salt. Bake till golden and crisp! Serve the soup on a bowl with a dollop of quark, sprinkling of chilli flakes and the parsnip crisps