All posts filed under: Healthy Bakes

Traditional Welsh Cakes.

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.

Cherry & Apple Flapjacks

I love flapjacks. Flapjacks are one of my favourite treats and lately, I have been craving them like mad: oaty, buttery and sweet, I wouldn’t trust anyone who didn’t like them. They are also easy to make and that makes me very, very happy.   I was going to leave these flapjacks plain: they are good as they are, but I decided to coat them in chocolate too, just for that extra cherry on top ya know 😉   Ingredients 2 Cups Rolled Oats 1/4 Cup Sliced Cherries 1/3 Cup Apple Sauce 1 Tbsp Chia Seeds 2 Tbsp Vegan Butter 2 Tbsp Coconut Syrup 2 Tbsp Raw Cane Sugar or Sweetener 2 Tbsp Ground Almonds 2 Tbsp Chopped Nuts (optional) 2 Tsp Vanilla Extract Topping 50g Melted Dark Chocolate 45ml Almond Milk Directions Pre-heat oven to 175c (fan assisted) Place the chia seeds in a cup with 3 tbsp of water and stir. Leave the chia seeds soak up the water for 10 minutes. Add the oats, syrup and apple sauce to a bowl and …

Sweet Potato Cinnamon Cakes with a Caramel Drizzle

Last week I was struggling with breakfast ideas and time was ticking on,  so I ended up making some quick sweet potato cinnamon cakes. Initially they were supposed to be breakfast muffins, but as always they didn’t rise as I’d hoped; so they ended up being just little cakes – not even making the cupcake category. Even though they aren’t perfect, they taste amazing and double up well as snacks on the go and combined with the vegan caramel drizzle, who could say no to these? My sister even loved them and boldly stated,  “you would never tell there was sweet potato in them”. I can’t decide if that’s a good or bad thing. These sweet potato cinnamon cakes are really easy to make too and are completely vegan, refined sugar and egg free, and depending on whether you use gluten free self rising flour, they can be gluten free too. Yields: 6-7 Cakes Ingredients  355g Sweet Potato (cooked) 50g Self Rising Flour 50g Oats 60ml Unsweetened Almond Milk 1 Tbsp Ground Cinnamon 1 Tbsp …

Raw Chocolate Easter Suprise

I’ve been promising to post this recipe for weeks, but the truth is I’ve just been feeling very uninspired when it comes to photographing food and getting the words written down  alongside them; which in turn has left me a bit meh when it comes to blogging. I’m a perfectionist, so when something doesn’t look the way I want it to look I tend to lose interest and that’s been the case with photography lately; especially as I’ve compared my style to others and tried to achieve the same results – some may call it madness. But, I wont get into it now – maybe for another blogpost? This raw chocolate surprise on the other hand is so easy to make and it doesn’t take all that long either. When I first made this raw chocolate Easter surprise a few weeks ago, I had every intention of filling it with the mini filled Easter eggs, but I quickly learned that making the mini Easter eggs and filling them with different fillings, was time consuming and too fiddly for my impatient …

Jam Splits with Vanilla Whipped ‘Cream’

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. Ingredients 2 Welsh Cakes Raspberries Coconut Whipped Cream 1 tsp Coconut Oil 1 tbsp Sweetener 1 tsp Vanilla Extract Directions Take some coconut cream or coconut milk and using an electric whisk, beat the …

Welsh Cakes

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 …

Vegan Banana Muffins

As you can see I have two types of muffins to share with you today: peanut butter & chocolate and chocolate protein. For the chocolate protein muffins, I used an all natural, plantbased protein powder by body nutrition, which is made with a non GMO quinoa, hemp and pea protein and it comes in 4 different flavours: chocolate cacao, mocha, cinnabun and vanilla bean. I received the mocha flavour protein from Cardiff Sports Nutrition a few months ago and at first I wasn’t very keen on it, as the pea protein flavour is quite prominent. However, after a month of experimenting with the protein powder, the taste and texture has grown on me a little and I now find it quite moreish. That said, I do feel it could be an acquired tasted for some people, but when it is combined with strong flavours, the pea does get disguised somewhat. You can buy the gardenia protein powder from Cardiff Sports Nutrition, both in store and online, for £40 and you can use my code (Happy 10) …

Quadruple Chocolate & Banana Peanut Butter Cake

I’m sure with the amount of posts I add to Instagram my followers must think I bake all day everyday and while I really wish that were true and I that I could do this for a living, sadly it’s not. The truth is, I just create recipes that are quick and easy and I try to keep ingredients to a minimum when possible, which is why I can bake a batch of cookies and a cake in less than an hour. I won’t lie to you though, it wouldn’t be possible without my sous chef Kenny; he’s just a whizz in the kitchen and makes my life so much easier ( Kenny). I can’t believe it’s taken me this long to invest in a good, quality, but affordable food processor and I’m so glad that I did because now baking is a breeze. Now about that cake… I felt like something decadent and chocolatey last night and I knew as soon as I woke, I would be making the most chocolatey cake I had ever eaten: with banana and peanut butter, because I …