Guys. I’m one of those weirdos, who loves chickpeas. I could eat them with every meal. But what is odd, is that I have been craving these chickpea cookie bars, all weekend. And when I finally got hold of some chocolate yesterday, today I was only too excited to throw a batch of these together and dive straight in. Continue reading “Chickpea Cookie Bars”
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”
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 had some salted caramel laying around from when I made it the other week and since I can no longer eat peanut butter or peanut butter cups anymore (due to a bloody peanut intolerance) I thought I’d make salted caramel cups instead. Continue reading “Salted Caramel Cups”
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 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 😉
- 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
- 50g Melted Dark Chocolate
- 45ml Almond Milk
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 combine thoroughly. Cut the vegan butter into smaller chunks and using the back of the spoon, mash it into the oats.
Stir in the chia seed egg, ground almonds, sweetener and sliced cherries and combine the ingredients well.
Now place the flapjack mix into a brownie tray or loaf tin and press the mixture firmly into the pan.
Pop the flapjacks into the oven and bake until they are brown – around 10minutes.
Remove the flapjacks and leave them to cool.
Melt the dark chocolate and stir in the milk
When the flapjacks are cool and hard, cut them into bars, or squares, dip the tops in the chocolate and place them in the fridge to set.
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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
- 355g Sweet Potato (cooked)
- 50g Self Rising Flour
- 50g Oats
- 60ml Unsweetened Almond Milk
- 1 Tbsp Ground Cinnamon
- 1 Tbsp Sweetener ( I used unrefined sugar)
- 1 Tsp Baking Powder
- 1/2 Tbsp Apple Cider Vinegar
Pre-heat oven to 180c (fan assisted)
Firstly, you will need to peel and chop your sweet potato into small cubes.
Then place the sweet potato cubes into a saucepan of water.
When the sweet potato is soft, blend into a smooth puree. Now sift the flours and baking powder into a bowl, before folding in the sweet potato and cinnamon, and lastly, stir in the apple cider vinegar and almond milk.
Make sure all of the ingredients have been combined throughly, before greasing a muffin tin or some cupcake cases with a little coconut oil or low fat spray, and spoon the cake mixture evenly into each case.
Pop your cakes into the oven and cook for 15-20 mins.
This is basically how I made my chocolate fudge, Christmas time and all you do is simply make some condensed milk using coconut milk or cream, add some sugar and vegan butter, and the job is done – it tastes delicious.
- 100ml Full Fat Coconut Milk or Cream
- 1.5 Tbsp Unrefined Sugar or Natural Syrup of choice.
- 1 Tsp Vanilla Extract (optional)
- 15g Vegan Butter (Margarine)
Bring the coconut milk, vanilla extract and sugar to a boil and leave to condense and thicken for about 5 minutes.
Remove the pan from the heat and stir in the vegan butter.
Then pour all over those muffins!
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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 sole to deal with – instead I made a chocolate mousse and I can honestly say it was a decision well made.
For the mini Easter eggs I filled half with peanut butter and the second batch with matcha and cashew cream and there were a few solid chocolate eggs too.
- 100g Cacao Butter
- 70g Cacao Powder
- 1 Tbsp Coconut Syrup
- 60g Coconut Cream
- 1 Tbsp Cacao Powder
- 1 Tsp Vanilla Extract
- 1 Tbsp Sweetener
- Mini Easter Eggs
Melt the cacao butter, cacao powder and coconut syrup together in a saucepan until you have a silky, smooth chocolate.
Next spoon the mixture into the Easter egg moulds and spread the chocolate around the sides and bottom of the mould – make sure you leave some chocolate to seal the egg closed – place in the freezer for 15 minutes.
While you are waiting for the chocolate to set, take the coconut cream and add it to a mixing bowl with the vanilla, sweetener and cacao powder; using an electric whisk beat the ingredients together – coconut milk would work too.
All that’s left is to fill the Easter egg with the coconut cream and mini Easter eggs and seal it closed with the remainder of the chocolate that you should have saved.
This last part is the easiest part and also the hardest part, because now you have to spoon the chocolate mousse into one half of the Easter egg without eating it all first – I pretty much failed at this.
Lastly, add the mini Easter eggs to the second half of the chocolate egg – again try not to eat them all – and proceed to brush some melted chocolate around both rims of the Easter Eggs which will act as an ‘adhesive’ for closing the egg and making one whole egg.
After you have joined both halves of the Easter egg, place the Easter Egg back into the freezer and leave for 30 minutes.
When the egg was completely dry and secure, I brushed cacao powder over the entire thing to give it a more matt effect; but this is optional.
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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.
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