Being welsh, you would expect me to know better. You’d expect me to want to re-create traditional Welsh recipes and make them vegan and you’d likely expect them to still be tasty and delicious -right? For the most part I do try. But sometimes I get it wrong. Take last year for example. Last year I made a massive faux-par and I turned a traditional welsh cake into a bloody travesty – I tried to make it healthier, vegan, low carb, low-fat and also gluten free – the outcome: less than impressive. I’m still reeling today at my failed attempts. Continue reading “Traditional Welsh Cakes.”
I grew up with my mother always baking cakes, for both my sister and I to take to school fetes and parties, and among those bakes were jam splits: welsh cakes with jam in the middle.
The first batch of Welsh cakes that I made on Friday were quite thin, so I didn’t fancy messing around and cutting my welsh cakes open, to have them potentially crumble and break under my heavy hands. Instead, I decided to sandwich them with some vanilla whipped cream and fresh raspberries. I think its safe to say that it’s the best idea I’ve had in a while. Although, it doesn’t take much persuading on my part to add whipped coconut cream to food and drinks. I just love the stuff.
If you have made my welsh cakes already then this recipe will be even easier for you to create.
- 2 Welsh Cakes
- Coconut Whipped Cream
- 1 tsp Coconut Oil
- 1 tbsp Sweetener
- 1 tsp Vanilla Extract
Take some coconut cream or coconut milk and using an electric whisk, beat the coconut milk/cream until it starts to become light and airy; while doing this whisk in the coconut oil, vanilla and sweetener, and freeze for 10 minutes.
NB: After your coconut cream has been in the freezer it should now act more like dairy whipped cream, as the coconut oil should have solidified.
Take a welsh cake and dollop some of the coconut whipped cream on top, layer with raspberries and simply top with another welsh cake.
And that’s it.
For more recipes, reviews and ideas follow me on Instagram and tag me #TheHungryWelshGirl if you make any of my recipes.
It’s Saint David’s Day today so I thought I would share my first ever welsh recipe with you all – Pice ar y Maen or Welsh cakes to the non-welsh speakers. I used to make these with my Nanna as a kid and I couldn’t help sneaking them straight off the hot stove: the warm, buttery, melt in your mouth texture too hard to resist.
Like most things when you’re a child, welsh cakes seemed so difficult to make, but they really are so simple. I didnt have a recipe to follow and I did try to look for my mothers trusty old recipe to adapt, but I failed. So, I came up with my own healthier version and they really do taste like the real thing in my humble welsh opinion.
I mean they aren’t as good as my Nanna’s, but then she’s had hundreds of years to perfect her recipe!
Knowing that St David’s day is today and that I wouldn’t have time to bake any of these beauties over the weekend, I made my first batch of Welsh cakes on Friday instead.
I will admit that I was really nervous about posting the recipe for these Welsh cakes, because they aren’t traditional welsh cakes, so the texture is going to be slightly off in comparison. But, for me personally; I really enjoyed them and I hope you all do too.
- 250g All Purpose Flour (more for dusting)
- 1/2 Cup Sweetener
- 1/2 Cup Sultanas
- 115g Vegan Spread or Cold Butter
- 1/2 Cup Sweetened Apple Sauce
- 1 tsp Baking Powder
- 1 tsp Mixed Spice
- 1 tsp Vanilla Extract
Sieve the self rising flour into a bowl, add the vegan spread and using your hands combine the spread into the flour until you have a crumbly mixture.
Next add the apple sauce, vanilla extract, mixed spice, sweetener and sultanas and knead the ingredients until a ball of dough forms.
NB: If the mixture is too wet and sticky add a little more flour.
Clean a work surface and dust with some flour. Roll out your dough and using a cookie cutter, or glass, cut out your Welsh cakes.
Next, heat a non stick pan or skillet to a medium-low heat and add one Welsh cake (this is to test the temperature) if the Welsh cake starts to brown too quickly, reduce the heat.
Cook all Welsh cakes on both sides 2-3 minutes, dust with sweetener and eat warm.
And that’s it. Simple, easy, delicious and with less fat than your average Welsh cake: around 5g.
For more recipes, reviews and ideas follow me on Instagram and tag me #TheHungryWelshGirl; in any recipes you try. I would love to hear what you think
We all know Santa loves a mince pie or two, but we also know that sometimes mince pies contain alcohol and drinking and driving is strictly prohibited – even for the elves – which is why these mince pies are alcohol free. I haven’t had a mince pie all year, so I was anxiously anticipating for the day to arrive when I could make my own and that day just so happened to be Friday – a week away from Christmas day – and they were worth the wait. I used the marmalade which I had left over from my St Clemente tartlets in my own variation of mince meat and I was impressed; I also added some Irish cream flavouring from the Skinny Syrups range too.
For the pie cases I used the same recipe that I made for the St Clemente tartlets, but doubled it so I would have enough pastry for the lids too. I would recommend making the mince meat a few days to a week prior to when you plan to make these mince pies as the longer it has to soak the better the end result, especially if you decide to use alcohol. I made my mince meat two weeks ahead and the flavour was delicious.
Ingredients: Mince Meat
- 100g Dried Figs
- 100g Soft Dates
- 100g Sultanas
- 50g Walnuts
- 60g Chunky Apple Puree
- 60g St Clemente Marmalade
- 45ml Orange Juice
- 2 tsp Cinnamon
- 1 tsp Mixed Spice/Pumpkin Spice
- 45ml Irish Cream Flavouring or Irish Whiskey
- 1/3 cup Sweetener
- 100g Rolled Oats
- 50g Sukrin Coconut Flour
- 60g Grass-Fed Butter or Coconut Oil
- 1 Free Range Eggs
- 1 tsp Baking Powder
- 1/5 Cup Sweetener
- 2 Tbsp Honey
- 2 tbsp Ice-Cold Water
- Pre-heat an oven to 170c
- Add the rolled oats to a food processor and blend into a flour, before adding the eggs, baking powder, sweetener and coconut flour and proceed to blend the ingredients together.
- Cube the butter and add it to the mixture and pulse the food processor so that the butter isn’t blended up completely, but chunked through the flour. Continue to add the ice cold water to bring the ingredients into a ball of dough. Cover and put in the fridge for 30 minutes.
- Sterilise a countertop and dust with some flour, before rolling the pastry flat and cutting 8 round shapes from it. Press the pastry into a greased muffin tin and fill with the mince meat. Follow the same process to make the lids, place over the top of the cases, press gently around the sides and pop into the oven for 20 minutes.
NB: You should have about half the mince meat left after you have made these mince pies, you can double the pastry recipe and make more mince pies, or save it and make the mini Christmas cakes I have coming up over the next week.
For more recipes and ideas follow me on Instagram – @TheHungryWelshGirl and tag me in any of the recipes -I would love to see what you create and hear what you all think.
© The Hungry Welsh Girl 2016
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I can’t remember the last time I had a slice of Victoria sponge, it must have been all the way back when I was a little girl The only trouble with a Victoria sponge is that it’s usually loaded with fat and sugar and while I love both of those ingredients, I don’t like adding it to my food in large quantities. But that wasn’t going to stop me from making a healthier version – every balanced lifestyle needs cake after all. I will say I was very pleased with how it turned out. I’ll be the first to admit that I’m not the best at baking, but it would seem that I’m becoming better at it with practise and this Victoria sponge was the perfect example. It was edible, it held its shape and it didn’t kill me; therefore I will deem it a success and one that I must share with all you cake lovers out there.