Guys. I’m one of those weirdos who loves chickpeas. I could eat them with every meal and for the most part I do. But what’s even more 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”
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 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.
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 can’t seem to get enough banana cake lately. For the banana cake to be quadruple chocolate I needed most of the ingredients to be chocolate – duh – and thankfully I had some Reese’s dark chocolate peanut butter hiding unopened in the back of my cupboard and combined with cacao, dark chocolate and chocolate protein powder I had myself a quadruple chocolate, banana and peanut butter cake. While the taste and texture was spot on for me, I was disappointed that the cake didn’t rise into a voluptuous chocolate loaf and this seems to be a common problem with my baking: nothing ever rises. I understand that a cake with protein powder will rise to a point and then deflate like a party balloon – in my experience – when removed from the oven, but this happens even when I don’t use protein powder. Maybe I’m not using enough ingredients? Obviously I’m no Mary Berry, so if anyone knows the answer to this and where I’m going wrong, please feel free to help a girl out and comment below! Diolch Yn Fawr 🙂
- 200g Banana
- 50g Rolled Oats
- 50g Chocolate Protein Powder
- 50g Chocolate Peanut Butter ( I used Reeses)
- 30g Cacao Powder
- 40g Dark Chocolate
- 1 Free Range Egg White
- 1 Free Range Whole Egg
- 100ml Almond Milk
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 2 tbsp Stevia
- Pre-heat your oven to 175c/347F (fan-assisted)
- Add the rolled oats to a food processor and blend until the oats have turned into a powder/flour, now toss in all of the other ingredients ( minus the chocolate) and blend until the batter is smooth.
- Using a knife cut your chocolate into chunks, roll them in a little protein powder and fold them into the cake batter with a spoon.
- Pour the batter into a Teflon loaf tin or line a loaf tin with greaseproof paper, then pop the tin into the oven for 20-25minutes. Stick a knife into the centre of the loaf and if it is clean when removed, the cake is cooked.
I still have so many Kodiak Cakes products left after being sent a ton of stuff by Cardiff Sports Nutrition a few months back. But, I’m slowly working my way through it all. This whole wheat, oat and honey flapjack and waffle mix however, wasn’t my favourite when it came to pancakes: the pancakes always turned out so sticky and stodgy and I tried numerous ways of eating and cooking them, but the outcome was always the same – sticky and stodgy.