A favourite of mine lately and a classic combination when it comes to baking – Cherry Bakewell. I had every intention of making a cherry bakewell pie, when I purchased the almond extract a few months ago. However, my efforts to avoid creating anything with more steps than a pavement, are quite resilient. Continue reading “Cherry Bakewell Chia Porridge”
I don’t really enjoy porridge that much anymore. I think it’s because I ate it every morning for breakfast, for the best part of two years, when I was a vegetarian and I just slowly got tired of it. Now, I crave savoury food for breakfast and I try my best to keep it as interesting as possible, so that I don’t get bored or fed up of eating the same foods over and over again: like I did with porridge. Continue reading “Thick, Gooey Chocolate Chip Porridge.”
I’ve always wanted to try and make my own nut butters. It started four years ago when I first started to lose weight – I became obsessed with everything coconut and coconut butter was something that I really wanted to make. Next thing you know, my blender is spitting and spatting, and it gave up the ghost – too weak to handle the heat. Continue reading “Chocolate Crack Cashew Butter”
For those who don’t already know, a Glamorgan sausage or Selsig Morgannwg – for the Welsh speakers among us – is a Welsh vegetarian sausage which usually consists of cheese, leeks and breadcrumbs, and then fried until crisp and golden.
Traditionally a sharp cheddar cheese is used when making Glamorgan Sausages and it is thought that when they were first created back in the Second World War, Glamorgan cheese was used. However, due to the near-extinction of Glamorgan cattle, Caerphilly cheese is used in modern day recipes – Caerphilly is in the county Glamorgan. However, any strong, sharp cheddar can be used. Continue reading “Glamorgan Sausages: Selsig Morgannwg”
I never actually buy, or eat granola. It wasn’t something that we ever had in the house growing up, so I never became accustomed to the sugary cereal. However, I have made homemade granola twice over the last year and I always wonder why I never make it more often – It’s quick, easy, and it’s great as a crunchy topper for fruit bowls, or vegan ice cream – which is exactly what I needed today for my melon bowl. It was delicious – full of flavour, healthy fats and it added that extra pizzazz to an otherwise, boring melon.
- 1/2 Cup Rolled Oats
- 1/4 Cup Pecans
- 1/4 Cup Almonds & Brazil Nuts
- 2 Tbsp Pumpkin Seeds
- 2 Tbsp Goji Berries
- 65g Apple Sauce
- 1 Tbsp Coconut Oil
- 4 Tbsp Maple Syrup
- 2 Tsp Cinnamon
Pre-Heat oven to 185c (Fan Assisted)
Crush the nuts into smaller pieces using a pestle and mortar, or roughly chop them with a knife.
Melt the coconut oil in a saucepan or microwave and stir all of the ingredients through the oil, making sure to coat everything evenly.
Spray a baking sheet or tray with low fat spray and spread the granola mixture onto the tray.
Pop the granola into the oven and bake for 20 mins. You will need to turn the granola with a spoon, every so often, so that the nuts and berries don’t burn.
Remove the granola from the oven and leave to cool completely, before storing in an airtight container. The granola will get crunchy when cool.
Tip: For an extra indulgent snack, stir melted dark chocolate through the granola and store in the fridge.
For more vegan ideas follow me on Instagram
I rarely ever had luck with normal pancakes, let alone vegan pancakes: too thin, too flimsy, too fragile; the list of faults I’ve had with pancakes over the years is endless. Not to mention that they are also too time consuming.
Today however, all that changed. Today I made pancakes and they were none of the above.They were a success.Yes. You heard right – successful pancakes made by yours truly – the pancake assassinator.
I was shocked. I was so shocked that I may have squealed with delight and gave my back a cheerful pat, when I saw my pancake success rate keep going up – 6 whole pancakes and not a broken one in sight.
So obviously I had to share the recipe.
It all started when I watched Sophia Devita’s recent vlog on YouTube – she was making Oreo choc chip pancakes and while those pancakes looked delicious, I was focusing more on her pancake making technique and how she managed to successfully make these delicious looking pancakes with banana – she mashed it. That was it. That’s exactly where I was going wrong all these years. I wasn’t mashing the banana, I was pureeing the s*it out of it, in a food processor. Now, it all made sense.
And that my friends, is how these successful pancakes were born – thank you Sophia Devita 🙏🏻
Makes 5-6 Pancakes
- 1/2 Cup (50g) – Self Rising or Oat Flour ( I used SR)
- 1 Banana
- 1/2 Cup Blueberries
- 1 Lemon
- 1/4 Cup (60ml) Dairy Free Milk
- 1/3 Cup (45g) Alpro Vanilla Soy Yoghurt
- 1 Tbsp Tapicoa Starch or Cornflour ( Tapioca = Arrowroot)
- 1 Tsp Baking Powder
- 1 Tsp Vanilla Extract
- 2 Tbsp Sweetener of Choice ( I used raw cane sugar)
- Low Fat Cooking Spray
If you are using oat flour, blitz the rolled oats in a food processor until you have a powder/flour.
Add all of the dry ingredients to a mixing bowl and whisk with a fork or ballon whisk to remove any lumps.
Next, mash the banana with the back of a fork and combine it, with the dry ingredients. Add the remaining wet ingredients to the batter and combine until you have a smooth batter.
NB: If the batter is too thick, add a little more water – too thin add more starch or flour.
Lastly, fold the chocolate and blueberries gently through the pancake batter, until evenly distributed.
Now heat a frying pan, or skillet on a medium heat and when hot enough, spray with cooking spray, add three tbsps of pancake batter to the centre of the frying pan, cover with a lid or plate and leave to cook for two- three minutes. Remove lid, flip the pancake and cook for another three minutes.
Continue this method until all pancakes have been cooked.
You can serve plain with vegan butter and syrup, or add some stewed berries too.
Follow me on Instagram for more vegan ideas.
I used to love flapjacks growing up as a kid, the chewiness from the oats combined with the sugar made the little treats so moreish. Now i’m all grown up, I crave flapjacks every so often and as I’m wiser; I now know how easy these babies are to make. But also how easy they are to make healthier too.
I realise that flapjacks in other parts of the country are in fact pancakes, so to omit any confusion, these flapjacks are peanut butter and chocolate ganache breakfast bars and you do not have to cook them. Although, you can the bake for 10 minutes if you want.
- 1 Cup Rolled Oats
- 1 Cup Natural Muesli (No Added Sugar)
- 1/2 Cup Pure Honey or Maple Syrup
- 1/2 Cup Natural Peanut Butter
- 1/2 Cup Coconut Oil (optional)
- 1 tsp Vanilla
- 100g Dark Chocolate 75% or higher
- 80ml Milk
- 1 Square White Chocolate (optional)
- This part is as easy as placing the oats, muesli, honey, vanilla, coconut oil (if you are using it) and the peanut butter into a bowl and combining the ingredients until the muesli and oats stick together, then add the mixture to a baking tray and press the mixture into the tin evenly. Place in the fridge for 1 hour or the freezer for 30 minutes to harden.
- Take your dark chocolate and chunk it into smaller pieces and place half of the mixture into a saucepan to melt. When the chocolate has melted proceed to add the milk and the second half of the chocolate and leave on the stove, on a low heat until the chocolate thickens. Remove and leave to cool.
- When your flapjack base has set, add the cooled chocolate to the top and place back in the fridge or freezer until the ganache has set completely, this may take longer than 1 hour.
- Lastly, chunk the White chocolate and place in a small dish and into the microwave for 1 minute, stir and drizzle over the flapjacks when they are set.
- Slice the flapjacks into bars and eat on the go, for a snack, or as part of your kids breakfast or lunch.
NB: For better results bake for 10 minutes on a medium heat and then place in the freezer to harden. The base seems to set better with the coconut oil. For more recipes, reviews and ideas follow me on Instagram – @TheHungryWelshGirl and tag me in any of the recipes you try. I would love to see what you create and hear what you think.
At the beginning of the year I made and ate so much protein French toast that eventually the mere sight of it, made me want to gag and the same goes for proats too. I just couldn’t stomach the thought of making either ever again – until Christmas eve. As most of you know or should know, I follow a flexible/balanced approach to eating and I practise this all year around. So when Christmas sneaks up on me, I never feel the need to overindulge and I rarely do. But, when I came up with this idea late on Christmas eve, eve; I couldn’t wait to create it and I definitely felt like I was overindulging, but I didn’t care and I ate every morsel. Continue reading “Peanut Butter Crusted French Toast”
Do you have a vegetarian or vegan visiting you over the Christmas period? Are you are at a loss as to what to serve them? I know it can be stressful to cook at Christmas time – there’s just so much to get done – then throw a vegetarian or vegan into the mix and you have yourself a very stressful little Christmas; as you not only have to be extra vigilant with the ingredients, but you also have to be aware of cross contamination too. Well, look no further my little beauties because I have you all covered with this delicious vegetarian herb pate, which can also be adapted to suit vegans too. It’s so good in fact, it will have your guests singing the famous words in chorus – “Please Sir, can I have some more?”.
As always I used Quorn in this pate recipe, as I have a lot of respect for the brand and everything they have tried to accomplish over the years for not only vegetarians, but also people who are trying to lead a healthier life and cut back on fat and meat. I’ve eaten Quorn since I was 11 years old and like a fine wine, it has only got better with time. It’s funny because most people assume humans can only get their essential amino acids from meat, but Quorn products actually contain all of the amino acids that an adult requires; it’s also high in protein and fibre too with some of their products being low carb, gluten free and now vegan as well. I know what you’re all thinking ‘She must be affiliated with Quorn in some way or another!’ and that’s simply not true. I just love their products, as they are all versatile and I think this vegetarian herb pate is a perfect example of just how versatile it actually is, not only that, but I love the flavour too.
If you plan to make this ahead of time then you will need to sterilise the jars which you intend storing the pate in, but don’t worry, it’s not hard. Take your jars, wash them in hot soapy water, then place them in the oven for 40 minutes to an hour at 200c. Remove them and leave them cool at room temperature. Do not run the jars under cold water, as they will crack.
- 120g Quorn Mince
- 100g Quorn Chicken Pieces (they do a vegan version too)
- 2 Medium Shallots
- 100g Chestnut Mushrooms
- 1/2 Scoop (15g) of Pea Protein
- 60g Low-fat Soft Cheese (Whipped Coconut Cream for vegan)
- 20g Grass-fed Butter (Margarine or Coconut oil for vegan)
- 1 Garlic Clove
- 2 tsp Mixed Herbs
- 1 tsp Chilli Powder
- 1/2 tsp Turmeric
- Salt to taste
NB: I urge you to flavour the pate based on your own taste. It took me quite a while to flavour the pate, so please use the above measurements as a guide and base the end result off, of your own taste buds for best results.
- Chop your mushrooms and fry them in a heated frying pan on a medium heat until they start to soften. Peel and chop the shallot and toss it in with the mushrooms. When the shallot starts to soften, add in the Quorn mince and Quorn chicken pieces, as well as the garlic, herbs, spices and ACV and leave to cook until everything has softened and warmed through – leave to cool. If the ingredients start to stick to the frying pan then drizzle a little oil or butter.
- When the mixture is cool, add the cooked ingredients to a food processor and blend until the mixture is almost a puree. At this point you can add in the soft cheese and pea protein.
NB: If you are making the vegan version of this herb pate, after you have blended the ingredients once; whip some coconut cream with an electric whisk and gently fold the cream into the ingredients. As I haven’t tried this version before I’m not sure if there will be a hint of coconut in the pate, but it may be able to be masqueraded by adding some more herbs: taste as you progress. A better alternative would be a vegan soft cheese ( if you can find it) or blend tofu instead. The purpose of the soft cheese is to give the pate a mousse-like texture that is reminiscent of the meat pate, but also because it makes the pate easier to spread. You could omit the whipped coconut cream altogether, but I can’t guarantee the end results will be as successful as the vegetarian version.
- When your pate is complete it should have a bouncy, airy texture to it. If the mushrooms have made the pate too liquid, then add a touch more pea protein and blend again; spoon the mixture into your sterilised jars and cover with equal amounts of melted butter.
© The Hungry Welsh Girl 2016
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