This creamy veggie soup has been a firm favourite of mine for a while now, it’s filling, satiating, and full of protein and nutrition. A nourishing soup is something I always feel like I need during the month of December and I know I’m not alone when I say that.
In amongst writing and scheduling my Christmas recipes last weekend, I was browsing through my blog trying to remove any old recipes that I just didn’t feel good about anymore, when I came across my 3 ingredient peanut butter brownies and I had to remake them. But this time with Nutella.
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”
As a vegetarian, I had tried many times to make my own caramel sauce and failed each time – you would think heating sugar and fat into a beautiful golden sauce would be easy. However, I would always be left with bitter disappointment and a pot of inedible, sweet, curdled milk. Continue reading “Quick & Easy Caramel Sauce”
I don’t know if this is only a British thing, but as a Brit I can say that we do love our custard here. It was a main condiment, for me, as a child and I would slather it over all of my Nannas’, homemade pies and tarts.
After I went vegan, I started to crave apple crumble and custard all the time and I quickly started to feel jealously towards my younger-self, who would hungrily pour it over everything. Continue reading “Basic Vegan Custard”
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
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.
I also have a more up to date mince pie recipe here.
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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Ice-cream is one of my favourite dessert foods, it goes well with everything: brownies, cake and cookies and just like the majority of the world I’ve always wanted to make my own ice-cream. But I just don’t have the space in my kitchen for another gadget, which is why this no-churn ice cream recipe is a firm favourite of mine. It’s 2 ingredients and tastes absolutely phenomenal. Continue reading “2 Ingredient Creamy No Churn Ice-Cream”