Chickpea Cookie Bars

Cookie Bars4Guys. 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”

Traditional Welsh Cakes.

welshcakes.jpgBeing 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.”

Jam Splits with Vanilla Whipped ‘Cream’

jam split.jpgI 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 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.

Kodiak Cakes: Whole Wheat, Oat & Honey Blueberry Muffins.

imageI 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.

Continue reading “Kodiak Cakes: Whole Wheat, Oat & Honey Blueberry Muffins.”

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